Growing up, I always hated fruitcakes. They had such a stigma to them. They seemed so old, stodgy, and outdated. The very look of them seemed so fake with the bright colored candied fruits they came riddled with. Well, I clearly had never experienced Patsy’s (@nanny_pat) fruitcake! She’s put her spin on it and made the Holiday Fruitcake cool again. It’s delicious. Enjoy!
To start with, she stewed her fruits for a day. She says although this process was expedited and tastes delish, she typically soaks her fruit for a year. She does so right after Christmas to make the following year. Now that’s fruitcake patience.
She then mixed using my new, designed-just-for-me mixer. See the T’s? It’s airbrushed and designed by Nicole Dinardo of Un Amore Custom Designs. I love it!
Here are some of the goodies used.
Patsy lines her cake tins with parchment paper before baking.
Here’s the fruitcakes ready to bake.
And, here they are in their baked fruitcake glory!
Patsy with her masterpiece.
After it’s cooled and before serving, just pour a little port over it to keep it moist. Disclaimer: baby in arms not necessary for the success of this recipe.
Now, here’s how to make it on your own!
Patsy’s Holiday Fruitcake
- 1 pound light raisins
- 1 pound dark raisins
- 1 pound currants
- 1 pound prunes
- 4 to 6 ounces mixed fruit and peel (sold at any grocery store)
- Put all fruits in a large glass jar and pour enough of equal parts rum and port to cover the fruits.
- Keep covered and keep checking and adding wine and port as needed (this is best done six months to a year in advance).
IF you want to make ASAP then…stew all the fruits in a heavy saucepan over a low flame in port until soft.
- 1 1/2 cups all purpose flour
- 1 1/2 cups plain bread crumbs
- 1 cup dark brown sugar
- 1/2 lb. butter
- 6 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon all spice
- 2 teaspoon baking powder
- 2 to 4 tablespoons of molasses to color cake dark brown
- 4-5 cups stewed fruits soaked in rum & port (directions above)
- Preheat oven to 350 F
- Grease a cake pan or loaf pans. Line with parchment paper.
- Chop the stewed fruits in a food processor and then set aside.
- In a bowl, pour a cup and a half of port and rum and the vanilla. Put aside.
- In another bowl, cream butter and sugar until light and fluffy and add eggs one at a time, then mix.
- In a separate bowl, mix all the dry ingredients. Add dry ingredients to creamed butter mixture in 4 parts. Alternate each with a quarter of dry and quarter of port/rum combo until all has been added to the mixture. Add molasses. Mix, but do not over mix.
- Pour into baking tins.
- Put into middle of oven and bake until a knife or toothpick inserted into the middle comes out clean, about 1 Â½ hours.
- Let cool on a cooling rack in tin.
- Pour rum and port mixture over fruitcakes every 2 days to keep moist for up to a week. Keep tightly wrapped in between.
What are you baking this weekend? Share your recipes in the comments below!
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