Oh how I love my husband, and oh my how he loves fruit cake. Yes it is one of those you love it or you don’t ; I have yet to find people who are just wavering about their love hate relationship with fruit cake.
Because I like to surprise him as often as possible, I decided to make him a homemade fruit cake. I have never made fruit cake before, and at first I thought I would never make it again, but I actually like the way it came out. Fruit cake is a dense dessert full of bold flavors and textures.
Every year you hear about the fruit cake that was saved from last year and re-gifted. It may have been used as a doorstop throughout the year, or simply just sat on the counter. There is some truth to the fruit cake never going bad mystery. If a fruit cake contains alcohol, it could remain edible for many years. For example, a fruit cake baked in 1878 is kept as an heirloom by a family (Morgan L. Ford) in Tecumseh, Michigan. In 2003 it was sampled by Jay Leno on The Tonight Show. What a brave man!
I did not cook mine in alcohol, nor wrap it in that fashion, I did however use rum extract to give it the flavoring that I think it needs.
1 small bag
Coarsely chopped nuts (Brazil, walnuts, pecans or hazelnuts)
1 lb Candied fruit
3/4 c All purpose flour
1 can condensed milk
1/2 tsp Salt
1/2 tsp Baking powder
3 Eggs
1 tsp Vanilla
1tsp Rum Extract
1 can Crushed pineapples with juice
1 c Dark brown sugar
1 cup raisins
Pour condensed milk into your large bowl
Whisk together your eggs until frothy
Add tot he milk in your bowl
Add all the candied fruit
Mix well
Add the raisins and nuts mixing well
this is going to be very thick and not typical of a cake batter, add the pineapple with the juice and stir
Add the flour, salt and baking powder
Brown sugar
At this time add the vanilla, and rum to the mixture
Pour into your prepared pans. greased bread pans or bunt cake pans. This will make one large bread and one regular size bunt.
Bake at 300 Degrees. for 2 hours
Cool in pan 10 minutes before removing to cooling rack.
Slice and Enjoy!
I hope you like this post, and as always I can be reached at LauralovingLife@hotmail.com
Bon appétit
LauraLovingLife
LauraLovingLife 