SC - Sweets to the sweet, have some fruitcake...

[Philip & Susan Troy]

Anahita wrote:
>I was hoping someone here might have such a recipe.


I have a recipe - sort of, because I do not always use the same dried
fruits, or in the same proportions - it depends on what I have at hand, or
feel like using. It is a very forgiving recipe. I know many people who do
not usually eat fruitcake but have said they quite liked this one. It has
very little added sugar, no spices, and no candied fruit, just dried. Lots
of it. This one is mostly fruit, not that much cake. But you can use less
fruit to the same amount of batter, if you prefer. The cake is fairly dark,
even though there are no spices and no brown sugar. (A friend of mine uses
the same recipe but adds chunks of chocolate to the fruit mixture.)

About 1,5 kg (roughly 3 pounds) mixed dried fruit - raisins, golden raisins,
currants, apricots, bananas, dates, figs, cherries
1 cup brazil nuts, roughly chopped (or almonds)
1 cup brandy or dark rum
150 g (10 tbsps) butter, softened
50 g (3 tbsps) sugar
4 eggs
200 g (1 1/2) c flour
2 tsps baking powder
1/2 c hazelnuts, freshly ground

Chop the larger pieces of fruit roughly and mix all the fruit and the brazil
nuts in a big bowl. Pour the brandy or rum over, mix well, cover and let
stand at room temperature for 24 hours, stirring occasionally. Preheat oven
to 140 C (275 F). Cream butter and sugar, whisk in the eggs, one at a time,
then stir in flour, baking powder and hazelnuts. Combine fruit and batter
and mix well, then pour into one large or two smaller cake tins - loaf tins
or round. Decorate top if wished (I use pecan halves and candied pineapple
rings, if available.) Place in oven and bake for 3-5 hours, depending on
size and shape of cake tin and several other factors. (I know, I know, but I
said it was sort of a recipe.)

I bake this one usually about 20th October and feed it with brandy or rum -
weekly for the first month, then once or twice more. It keeps well for at
least a year.

Nanna




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