Fruitcake, two ways
It's that time of year again, so here's some holiday fruitcake recipes!
The first recipe is for a traditional fruitcake--I found the recipe after scouring the internet years ago, after seeing the recipe made on a tv show. So it ain't mine, but it IS delicious, and I have converted quite a few fruitcake-haters with it!
Traditional Fruitcake
1 c golden raisins
1c dried zante currants
1/2 c dried cherries
1/2 c dried apricots, diced
1/2 c dried figs, diced
1/4 c crystallized ginger, chopped
zest from 1 lemon and 1 orange
1 c alcohol (whatever you like - I like a mix of cognacs, Triple Sec, and vodka)
1 c sugar
10T butter
1 c unsweetened apple juice
4 cloves, 6 allspice berries, finely ground
1 tsp each cinnamon and ground ginger
1 3/4 c flour
1 1/2 tsp salt
1 tsp each baking powder and baking soda
1/2 c pecan pieces, toasted and chopped
2 eggs
Combine fruit, ginger, zests and alcohol--cover and let stand overnight to macerate. Put in a large saucepot, along w/ the sugar, butter, apple juice and spices, and bring to a boil over medium-high heat, stirring every now and them. Reduce heat and simmer until fruit has softened, 10-12 min. Remove from heat and let cool 15 minutes. Meanwhile, combine flour, salt, baking powder, baking soda and nuts. Beat in eggs well, then stir in cooled fruit mix, making sure to combine well. Divide among 2-greased and floured standard loaf pans, and bake at 325 60-70 min, or until done in the middle. Set out to cool, spritzing with more alcohol. Remove from pans when completely cool, and wrap tightly with plastic wrap. Every 2-3 days spritz all over with more alcohol. The longer you let it sit, the better the flavor gets--I let mine marinate at least a week before eating. :)
This second recipe I pretty much made up--it's good for kids, as it's no-bake, contains no alcohol, and they can help make it. My boss gave it his endorsement-- " They taste like Christmas!!"
Holiday Fruitcake Balls
1/4 c each dried cherries, golden raisins, dried cranberries, dried apricots and dried figs
1 T minced crystallized ginger
1/2 tsp fresh orange zest
1 c honey
1/3 c shredded coconut
1/2 c pecan pieces, toasted
2 heaping cups graham cracker crumbs
1 T cocoa powder
1 tsp cinnamon
1/2 tsp each ground ginger and ground allspice
1/4 tsp ground nutmeg
1/2 c powdered sugar, plus more for rolling
orange juice
Combine the fruits, ginger, zest and honey, and let sit overnight. Put in a saucepot and bring to a boil over medium-high heat-- reduce heat and simmer until fruit has softened, 10-15 minutes. Let cool 15 minutes. Meanwhile, put coconut and pecans in a food processor and process until finely ground. Put in a large bowl, along with the cooled fruit mix and remaining ingredients through the 1/2 c powdered sugar. Add enough oj to make a sticky but workable dough that stays together when squeezed. Put some extra powdered sugar in a bowl. Pinch off little pieces of dough and roll into 1/2" balls--roll in powdered sugar to coat. Keep in an airtight container dusted w/ more powdered sugar, as the balls will suck up their coatings as they start to dry out. Enjoy!
The first recipe is for a traditional fruitcake--I found the recipe after scouring the internet years ago, after seeing the recipe made on a tv show. So it ain't mine, but it IS delicious, and I have converted quite a few fruitcake-haters with it!
Traditional Fruitcake
1 c golden raisins
1c dried zante currants
1/2 c dried cherries
1/2 c dried apricots, diced
1/2 c dried figs, diced
1/4 c crystallized ginger, chopped
zest from 1 lemon and 1 orange
1 c alcohol (whatever you like - I like a mix of cognacs, Triple Sec, and vodka)
1 c sugar
10T butter
1 c unsweetened apple juice
4 cloves, 6 allspice berries, finely ground
1 tsp each cinnamon and ground ginger
1 3/4 c flour
1 1/2 tsp salt
1 tsp each baking powder and baking soda
1/2 c pecan pieces, toasted and chopped
2 eggs
Combine fruit, ginger, zests and alcohol--cover and let stand overnight to macerate. Put in a large saucepot, along w/ the sugar, butter, apple juice and spices, and bring to a boil over medium-high heat, stirring every now and them. Reduce heat and simmer until fruit has softened, 10-12 min. Remove from heat and let cool 15 minutes. Meanwhile, combine flour, salt, baking powder, baking soda and nuts. Beat in eggs well, then stir in cooled fruit mix, making sure to combine well. Divide among 2-greased and floured standard loaf pans, and bake at 325 60-70 min, or until done in the middle. Set out to cool, spritzing with more alcohol. Remove from pans when completely cool, and wrap tightly with plastic wrap. Every 2-3 days spritz all over with more alcohol. The longer you let it sit, the better the flavor gets--I let mine marinate at least a week before eating. :)
This second recipe I pretty much made up--it's good for kids, as it's no-bake, contains no alcohol, and they can help make it. My boss gave it his endorsement-- " They taste like Christmas!!"
Holiday Fruitcake Balls
1/4 c each dried cherries, golden raisins, dried cranberries, dried apricots and dried figs
1 T minced crystallized ginger
1/2 tsp fresh orange zest
1 c honey
1/3 c shredded coconut
1/2 c pecan pieces, toasted
2 heaping cups graham cracker crumbs
1 T cocoa powder
1 tsp cinnamon
1/2 tsp each ground ginger and ground allspice
1/4 tsp ground nutmeg
1/2 c powdered sugar, plus more for rolling
orange juice
Combine the fruits, ginger, zest and honey, and let sit overnight. Put in a saucepot and bring to a boil over medium-high heat-- reduce heat and simmer until fruit has softened, 10-15 minutes. Let cool 15 minutes. Meanwhile, put coconut and pecans in a food processor and process until finely ground. Put in a large bowl, along with the cooled fruit mix and remaining ingredients through the 1/2 c powdered sugar. Add enough oj to make a sticky but workable dough that stays together when squeezed. Put some extra powdered sugar in a bowl. Pinch off little pieces of dough and roll into 1/2" balls--roll in powdered sugar to coat. Keep in an airtight container dusted w/ more powdered sugar, as the balls will suck up their coatings as they start to dry out. Enjoy!