December Is National Fruit Cake Month!

Posted by The Editorial Desk / Friday, December 2nd, 2011

Well you either love them, or love to hate them.

December is official fruitcake month which makes sense since this seems to be the time of year that we punish our distant friends and relatives with (re)gifts of this oft-mocked dessert. Fruitcakes are the butt of jokes and widely, yet affectionately, despised by almost everyone. Nevertheless, they have remained popular for hundreds of years.

A dense cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and (optionally) soaked in spirits this cake is said to have originated in Ancient Egypt, where they were often placed inside tombs as essential food for the afterlife. Soon after they proliferated all over Europe and have been around ever since. The Crusaders were even known to eat fruit cakes because they were full of nutritious items like dried fruits and nuts and could also withstand their long journeys.

Something that’s lasted for that long couldn’t be all bad, right? Or does it’s reputation as the most despised dessert give it its only lasting legacy?

Whatever the reason, it’s just not quite Christmas without them… So here’s a recipe from the Food Network that promises an edible fruitcake even for non-believers! So go forth a bake cake for some lucky aunt- you only have to utter the F-word and they will know just how lucky they are.

 

Ingredients:

• 1 cup golden raisins
• 1 cup currants
• 1/2 cup sun dried cranberries
• 1/2 cup sun dried blueberries
• 1/2 cup sun dried cherries
• 1/2 cup dried apricots, chopped
• Zest of one lemon, chopped coarsely
• Zest of one orange, chopped coarsely
• 1/4 cup candied ginger, chopped
• 1 cup gold rum
• 1 cup sugar
• 5 ounces unsalted butter (1 1/4 sticks)
• 1 cup unfiltered apple juice
• 4 whole cloves, ground
• 6 allspice berries, ground
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 3/4 cups all purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 eggs
• 1/4 to 1/2 cup toasted pecans, broken
• Brandy for basting and/or spritzing

 

Directions:

Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.

Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)

Heat oven to 325 degrees.

Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it’s done. If not, bake another 10 minutes, and check again.

Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.

When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. Like us, the cake will get better with age.

Happy National Fruitcake Month!

– Jennie Whistler

Tags: baking, cake, christmas, dessert, food, Food Network, fruitcake, fruitcake recipes, Gut Check, holiday, holiday eating, holiday recipes, Jennie, Northern Virginia Magazine, NoVA, nova mag, recipes, spirits