Barbara's FruitcakeFrom BAILEY'S MILLS BED & BREAKFAST
Makes 4 or 5 small loaves.
Line the pan bottoms with waxed paper. Set aside.
(The paper will not slip if you first wet the pan with a few drops of water or vegetable oil.)
6 oz. dried apricots, chopped
6 oz. prunes, chopped
6 oz. dates, chopped
6 oz. raisins
6 oz. dried cherries
1/3 cup port
1/3 cup Triple Sec
1 Tablespoon brandy
1/4 cup orange or apple or pineapple juice.
2 Tablespoons lemon juice
(Each 6 oz. of dried fruit measures about 1 1/8 cup.)
Mix above ingredients and let stand overnight.
Measure and set aside:
1 1/2 cups pecans or 1 cup pecans and 1/2 cup almonds
Optional: Chop coarsely.
Preheat oven to 350 degrees F.
2 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon mace
1/2 teaspoon salt
1 teaspoon baking powder
Whisk above ingredients together in large bowl.
1 cup butter
1 cup sugar
Cream butter and sugar.
Add to butter-sugar mix. Beat until smooth. Add to dry ingredients. Beat together. Add fruit and nuts to batter. Combine thoroughly. Put into pans. Bake at 350 degrees for 50 minutes, then at 300 degrees for 15 minutes. Not too alcoholic and really very tasty. Not suitable for pounding nails or filling potholes. Eat soon or wrap and refrigerate.
#1 - Add 1 cup of mini chocolate chips along with the nuts and fruit.
#2 - Add 1/3 - 1/2 cup finely chopped ginger with the nuts.
#3 - Combine #1 and #2.
#4 - To put some real zip in this holiday treat make several weeks ahead and sprinkle weekly with brandy, bourbon, port or sherry.