Wednesday, December 1, 2010

fruit cake

ready for the oven
Color me weird if you want to but

However, I am picky, it can’t be too sweet and absolutely must be very moist.  What can I say - my mom made the best!  Actually she made two recipes - a “Light one” and an “Inexpensive One.” The latter being darker and moister, gooier and full of raisins and candied fruit.

Mom always started baking the first week of December, the first thing was always fruit cake so there would be plenty of time for it to cure.

And for the rum to soak in ... oh, yumm! Let the Christmas baking begin!

Mom's inexpensive Fruitcake

2 Cups raisins or mix of raisins and dates
2 Cups Sugar
baked fruitcake
2 Cups Water
5 Tablespoons Butter or Margarine
2 Teaspoons Cinnamon
1 Teaspoon Cloves

Mix above ingredients together in a medium saucepan and simmer for 10 minutes.

Allow to cool, then add:

3 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Cup Walnut Pieces (optional)
and Candied Fruit to taste - if you don't like candied fruit, increase amount of raisins, dates or consider chopped dried apricots.

Mix thoroughly and pour into paper lined bread pans. Bake at 325 F for 1 hour.

For maximum “moist-ness” pour one tablespoon of rum, cream cherry or other sweet liquor over baked cakes. Repeated weekly until Christmas your cakes will stay fresh throughout the New Year season too.

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