Fruitcake is such a maligned holiday dessert. Over the years, it has been transformed from the holiday baked gift of choice to a caricature of its former self, now viewed as a rock-hard, thick, dense brick to be shunned not embraced. But this doesn’t have to be so as the fault lies in the recipes not the yummy ingredients that make up this treat. What can be wrong with a dish made up of figs, dates, candied orange peel, glaceed cherries, pecans and walnuts? Not much in my estimation.
So what is it about a properly prepared fruitcake? It embodies the tastes and flavors of the season and carries a rich tradition. Think of a super-nutty, fruity and sweet balance of flavors. In my family, the dog-eared recipe has been handed down through generations. It has withstood the test of time and changing tastes. I’ve had this recipe in my folder for many years but had bought into the fruitcake myth so never attempted to bake it. This season, I decided to take the plunge and am gratified I did. The resulting loaf is light and moist, laden with fruity flavors and crunchy with nuts. Please do give it a try, as my tasting panel of friends and neighbors all concur it’s the best treat they’ve had this holiday season.
Many thanks to Paradise Fruit Company for the selection of Sweetened Real Fruit which are incorporated in this dish. Check out Holiday Fruit at www.paradisefruitco.com for more info.
Mom’s Applesauce Fruitcake
Ingredients
1 1/2 cup granulated sugar
½ cup dark brown sugar
1 cup unsalted butter (16 tbp), room temperature
2 eggs, room temperature
2 cup applesauce, from jar or can
3 ½ cup flour
1 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp each nutmeg, allspice, cloves
½ tsp salt
½ tsp vanilla or almond extract
1 b bag of pitted dates, cut in small pieces and/or2 cups raisins
2 cups chopped assorted nuts (walnuts, pecans, almonds)
8 oz each candied red & green cherries, in slices
6 oz each candied orange peel & pineapple, chopped
½ cup flour to coat fruit
Preparation
This will make 3 loaf pans or several dozen muffins. Grease the pans and preheat oven to 275-300 degrees. Coarsely chop dates and cut cherries in halves. Put all fruit in a bowl and dust with some of the flour.
Beat eggs till frothy. Beat in sugars then add vanilla. Add to fruit and toss to combine. Fold in flour and seasonings plus nuts till all is covered. Divide mixture between pans. Bake 60 minutes for muffins and bake loaves 1 ½-2 hours till cake tester inserted into the center comes out clean and the cakes are golden brown. Let cool. These can keep for several weeks in a cool dry place or refrigerator.
