Classic fruitcake, of course, is the butt of many a holiday joke. And surely there are reasons a plenty for those jokes...but not here. Fruitcake, for me, is a true labor of love. This process takes more than several weeks, but the result is amazing. I guess this is what makes me as "nutty as a fruitcake."
The first step in the process is to accumulate the best dried fruits you can find. I use NutsOnline, an online resource for many high quality ingredients. You won't find any citron or freakishly colored candied fruits in this fruitcake. I have adapted Alton Brown's "Free-Range Fruitcake" and use dried apricots, mixed raisins, currants, blueberries, cherries, and cranberries. About 4 days before go-time, I make a fruit-flavored brandy. One year it was cherry brandy. Last year, I let several sliced apples macerate in a liter of brandy in the refrigerator. (With apples, you want to make sure to strain off the fruit. With cherries, they can stay in there. Just make sure to keep your brandy in the refrigerator.) This year I think I will try either ginger-infused or homemade amaretto.
The dried fruits drink up nearly all of the rum.
On baking day, whole spices are ground up together: cloves, allspice and cinnamon stick.
The fruit along with the spices, sugar and butter go into a (huge) pot.
Everything is brought up to a boil and simmered until nice and syrupy.
This mixture is cooled for several hours.
Flour is stirred in.
Then some farm-fresh eggs (get them from the Iowa Food Cooperative!).
Then some pecans procured directly from Georgia. I use Schermer's.
Scoop the mixture into pans and bake until toothpick comes out clean.
When the cakes come out of the oven, brush or spritz with the brandy.
There is something to be said for a food gift that takes weeks and weeks to prepare and baby. I hope that our nearest and dearest can taste the love and care that we put into each bite. We truly do care about the food you eat. Always.
