Jan's fruitcake recipe

I found this in the news today....

 

Pierre Girard's fruitcake is making international headlines because it's 97 years old. Two of his friends, Audrey Staber and Dick Scheimo, gave it to him after finding it in a home during a 1992 estate sale. The cake came in a box that read: "Christmas cake Baked in Dec. 1911". Pierre says no one is brave enough to eat the cake. "Most people won't touch it. Others say, 'I wouldn't have that in my house. I'm afraid of it.' I think I'm the only one that really loves it."

 

...so I asked if you liked fruitcake and got lots of calls. We made fun of fruitcake (I called it a good paperweight) but after talking to some of our listeners there are some good ones out there including the Texas fruitcake which you can find here www.collinstreet.com.

 

If you'd like to make one at home Jan from Mulino was shared this recipe with us...

 

"This recipe will change most people's minds about fruitcake!! While I agree w/ the callers this morning about how dense and disgusting most of them are, this one is light and more like a real cake and everyone who has ever tasted it raves about it and wants the recipe. You can also substitute anything - don't like pecans? use more walnuts. Don't like raisins, use cranberries. Very versatile and a gorgeous Christmas cake.

 

 

So here goes:

 

3 C flour

1 TB Baking powder

1/2 tsp salt

2/3 c pitted dates

1 c chopped pecans

1 c chopped walnuts

1/2 c raisins

1/2 c golden raisins

2 c sugar

1 c unsalted butter, room temp

4 large eggs

2 tsp vanilla

1/4 tsp lemon extract.

 

Preheat oven to 325F. Butter and flour 10 inch angel food or tube pan. Combine first 3 ingredients in large bowl. Add dates, nuts, and raisins and toss to coat.

 

Using electric mixer, beat sugar and butter in another large bowl until light and fluffy. Add egss 1 at a time, beating well after each addition. Add extracts. Add dry ingredients, fold until just combined (batter will resemble ookie dough).

 

Spoon batter into prepared pan. Sooth top. Bake until cake is golden and tester inserted near center comes out clean, about 1 hour and 10 minutes. Turn out cake on rack and cool."

 

Thanks Jan!!