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Fruitcake in January? If it’s Frank’s Favorite Fruitcake, that’s OK!

DSCN3188For reader Chris Hirsch, a friend from high school days and beyond. Here’s what Chris said:
“It’s me…an old schoolmate! You shared Frank’s Fruitcake recipe a while ago (maybe in the newspaper). I made it in December and it was fantastic! Now…I’ve lost the recipe and wonder if you could share again.” Well, of course I will. Here it is for you, Chris with my blessings. And if it’s not the one you want, let me know. I have another one that starts with a spice cake mix that’s super popular, too.

Frank’s favorite fruitcake

1-1/2 cups chopped dates

1 cup dried apricots, cut up

1 cup currants or raisins

1 heaping cup diced candied mixed fruits

1 cup candied cherries

1 cup ea: coarsely chopped pecans and walnuts (or your favorite)

3/4 cup ea: sugar and flour

1/2 teaspoon baking powder

1/2 teaspoon pumpkin pie spice or cinnamon

3 large eggs

2 teaspoons vanilla

Preheat oven to 300 and prepare pans as above. Combine fruits and nuts. Stir together flour, sugar, spice and baking powder. Add to fruit mix and sir well. Beat eggs and vanilla. Pour over fruit mixture and combine thoroughly. Batter will be very stiff. Spoon into pans and press into corners. Batter will come up almost top. Bake 1 hour and 30-50 minutes until toothpick inserted in center comes out clean. While still warm, brush with optional glaze:

Glaze:  Brush on warm cake: 1/4 cup clear corn syrup mixed with a couple generous tablespoons of rum or brandy (or leave rum out).



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