Fruitcake is a delicious sweet treat that has been a southern U.S. Christmas holiday tradition for many years. The Claxton Bakery (company) located in Claxton, Georgia has been making their version for more than 100 years. The U.S. Army contracted the company to bake the cake for the military when the bakery first opened and they are still making the cakes available.
Kay At the Keyboard – has a wonderful post about fruitcake and the post also includes Eudora Welty’s recipe. There are as many fruitcake recipes as there are lovers of the confection. The more common ones are Japanese, white, icebox, light and my favorite is the dark. Traditionally you bake them and soak the cake in bourbon, sherry some other achohol about 4 weeks before the first cutting. To get you started on baking your own fruitcake. Here is a very simple recipe to follow. Bake it now and in about 4 weeks you will have a crowd pleaser! Let me know how it turned out all you fruitcake lovers.
Fruitcake Recipe (from Martha Stewart’s Collection)
1 1/2 sticks unsalted butter, plus more for pan
4 ounces glaceed or dried apricot, chopped into 1/2-inch pieces (1/2 cup)
4 ounces glaceed or dried pineapple, chopped into 1/2-inch pieces (1/2 cup)
8 ounces dates, pitted, chopped (1 1/2 cups)
4 ounces dried cherries (1/2 cup)
4 ounces chopped pecans (3/4 cup)
8 ounces Brazil nuts (1 1/2 cup)
2/3 cup all-purpose flour
1/2 cup cake flour, (not self-rising)
1/2 teaspoon baking powder
Pinch of salt
1 cup light-brown sugar, firmly packed
1 teaspoon pure vanilla extract
2 tablespoons rum, plus more for dousing
Heat oven to 300 degrees. Brush 8-inch spring form pan with soft butter. Line bottom and sides with parchment; brush with butter.
Combine fruit and nuts in a bowl; set aside. Sift the flours, baking powder, and salt. In the bowl of an electric mixer with the paddle attachment, cream butter and sugar until fluffy, about 3 minutes. Reduce speed; add eggs, one at a time, mixing well between each addition. Add vanilla and rum.
In two additions, add dry ingredients to butter. Scrape down bowl between additions. Fold in fruit and nuts. Pour batter into pan. Bake until golden and set, about 2 1/2 hours. Cover with foil if it colors too much.
Cool on a wire rack. Remove from pan; discard parchment. Wrap in cheesecloth or muslin. Douse with 1/2 cup rum. Store in a cool, dry place; douse with 1/2 cup rum weekly for at least 1 month before serving.