Fruit Cake

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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

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Whisk together your eggs until frothy

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Add tot he milk in your bowl

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Add all the candied fruit

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Mix well

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Add the raisins and nuts mixing well

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this is going to be very thick and not typical of a cake batter, add the pineapple with the juice and stir

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Add the flour, salt and baking powder

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Brown sugar

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At this time add the vanilla, and rum to the mixture

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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!

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I hope you like this post, and as always I can be reached at LauralovingLife@hotmail.com

Bon appétit

LauraLovingLife

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