On the Eleventh Day of Christmas Recipes: Fruitcake

On the Eleventh Day of Christmas Recipes: Fruitcake

Photo from Huffington Post

One of the first things I think of with Christmas (besides cookies and booze) is fruitcake. I never really understood the symbolism of it and am proud to say I’ve never tried the stuff. But I do remember hearing threats of people re-gifting fruitcakes over and over and rumors that the stuff could last for decades, if wrapped properly. It does seem festive, with it’s red and green “fruits” and I couldn’t imagine writing a 12 Days of Christmas series without it. I planned on spending hours researching scouring the internet checking Wikipedia to learn about its origins, until I came across this article on the Huffington Post. While I could research and write for days, I don’t think I could ever come close to their thoughts as to why fruit cake is the most hated feared Christmas dessert cake food. Just go ahead and read it.

But just in case you haven’t been scared away yet, I must offer a recipe. It is my duty and a sacred pledge I made to myself upon launching this blog. And I choose this one simply because it’s labeled “Free Range” and I would like to think there is some level of humane treatment of all those fruitcakes out there. So to you brave souls out there who have sampled the forbidden, er, fruits, of fruitcake and may even be brave enough to one day make your own–enjoy.

Free Range Fruitcake (from the Food Network)

Ingredients

  • 1 c golden raisins
  • 1 c currants
  • 1/2 c sun dried cranberries
  • 1/2 c sun dried blueberries
  • 1/2 c sun dried cherries
  • 1/2 c dried apricots, chopped
  • 1/4 c candied ginger, chopped
  • 1 c gold rum
  • 1 c sugar
  • 1 1/4 sticks unsalted butter
  • 1 c unfiltered apple juice
  • 4 whole cloves, ground
  • 6 allspice berries, ground
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 3/4 c all purpose flour
  • 1 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 eggs
  • 1/4 to 1/2 cup toasted pecans, broken
Read the whole recipe on Brooklyn Locavore