Recipe: Fruitcake that's no joke

Shannon Beigert

Now that the holidays are upon us, I’d like to share again a wonderful fruitcake recipe from my friend Marcia. This year she gifted me with another beautiful and delicious cake. If you have ever tried homemade fruitcake, you will know it is nothing like the store-bought variety.

Friday, Dec. 27, is National Fruitcake Day so I encourage you to make one to enjoy no sooner than on New Year's Day.

Happy Holidays, everyone!

Ingredients

1 cup cut dates
1 cup raisins
2/3 cup butter
1 1/4 cup brown sugar
1/4 cup molasses
1 1/2 cup hot water
2 eggs
1 cup chopped pecans or walnuts
3 – 4 cups candied fruit and citron (32 oz. package of holiday fruit)
3 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1 tsp baking powder
1 tsp  salt

Instructions

Boil the first six ingredients together — dates, raisins, butter, brown sugar, molasses and hot water.  

Cool the mixture and add the eggs, nuts and fruit. 

Preheat the oven to 275 degrees — low.

Sift the flour and other dry ingredients, then fold them into the cooled mixture.

Spoon the cake batter into pans and place in the oven for 2.5 to 3 hours!  Bake very slowly until a toothpick comes out clean.  Keep in a cool place and brush with brandy once a week. 

Slice thin to serve.

Enjoy!

Shannon Beigert is a chef and baker who loves to entertain guests at her Olympia home. If you want to let her know that this recipe worked well for you, send her a note at shannon@theJOLTnews.com