Mrs. Johnk’s Fruitcake
Description
This fruitcake recipe is very flexible. I used all sorts of my own dried fruits from the garden. If you don't have your own dried fruits, just buy some at the store - just don't buy the candied ones with artificial coloring!
Wrapping the fruitcakes in cloth soaked in alcoholic beverages makes them extra delicious, but don't eat a whole fruitcake before getting behind the wheel of a car!
Batter
Fruits and Nuts
Soaking liquid
Instructions
Prepare your pans
I use small loaf pans, like the ones for mini loaves of sweet breads. Grease and flour your pans.
Mix your batter.
I use a large wooden spoon for this. Once the batter is well mixed, turn the oven on to 250-275F to preheat.
Mix all the nuts in a separate bowl and add in a handful of flour to keep them from sticking together.
Mix the nuts into the batter, and spoon this sticky mixture into the loaf pans, filling them halfway up.
If you're using small pans, bake the loaves for an hour. When a toothpick comes out clean, they are done. If you're using regular sized loaf pans, Bake for 2-2.5 hours.
Remove the loaves from the oven, turn them out of the pans onto a drying rack, and let them cool off. Then wrap them in cloth soaked in whiskey (or brandy). Keep them in a closed non-reactive container. Check them periodically and add more liquor as needed. They'll be ready in 6 weeks, but you can eat them any time.
