Monday, November 26, 2012

Christmas cake (Fruitcake)


Don't use the F-word. Don't say it. 'Cause nobody will want to eat this if you say that it's fruitcake.

Drat, I said it. But wait! I swear, this isn't like the stuff you know as fruitcake. There's not a shred of candied weirdness in here -- no neon cherries, no fluorescent... um, what the heck ARE those yellow and green things, anyway? Yeah, exactly. But this, this is made with real food, like raisins and dates and pecans and apricots. There's no booze, either, 'cause I don't like booze, and honestly, who wants a cake that's fermented, anyway? Eew.

If you hate fruitcake, try this recipe. Even if you like fruitcake, try it anyway, 'cause you might be surprised. :)
Ready for the oven Sliced and ready to eat

Edible Fruitcake

2/3 c butter, softened
6 tbsp brown sugar
4 eggs, beaten
6 tbsp honey
1 c flour
1 tsp salt
1 tsp baking powder
1/4 tsp allspice
1/4 tsp nutmeg
4 tbsp half and half
1 c raisins
1 c chopped dates
6 ounces dried apricots, chopped
3 c pecans, chopped with some halves reserved for garnish

1. Cream together the butter, sugar, eggs and honey. Mix in the half and half.
2. Whisk together the flour, salt, baking powder and spices in another bowl. Stir this into the wet ingredients.
3. Stir in the fruits and nuts.
4. Pour into two greased and floured loaf pans. Garnish with pecan halves.
5. Bake at 300 degrees, with a pan of water placed on the rack below, for 60 to 65 minutes, until a toothpick comes out clean.
6. Let cool before removing from pans.