More fruitcake, and weekend plans

Have a great weekend but be prepared for some stormy weather and maybe even a little snow around the Portland Metro area.

 

I will be at the Lloyd Center Saturday at Noon reading Christmas stories if you can make it.  Click here for info!

 

I leave you today with another fruitcake recipe from listener Pam...

 

 

Texas Fruitcake

 

3/4# dates

3/4# each red and green pineapple

1 dozen eggs

3/4# each red and green cherries

1 lb. flour

1# each golden and regular raisins

1 T cinnamon

1 1/4# pecans 1 t clove

1# walnuts 1 1/2t each soda and mace

3/4 # blanched almonds 1t salt

1# butter 2 1/2 T milk 3/4# brown sugar and grandlated sugar

1/2 c lemon juice

1 1/4 T vanilla

 

Cut dates and all fruit into small pieces. Mix with nuts in large container. Melt butter; add sugars and mix together until well blended. Add well beaten eggs. Dredge fruit and nuts with 1/2 cup flour. Sift together remaining flour, spices and salt. Mix milk,lemon juice and vanilla. Add dry and liquid mixture alternately to cream mixture. Pour over fruit and nuts. Blend throughly. Line small pans with waxed paper and grease well. Fill pans 3/4 full. Bake in a 250-degree oven---Small pans about 2 1/2 hours, large pans about 4 hours. Small pans are 3 1/2 x 6 and large pan 9 x 5.

 

Special instructions: Place a pan of water in bottom of oven to keep fruitcake moist.

 

When done remove from pans and place on cooling racks.

 

When cooled, dip cheesecloth in brandy, rum or Grand Marnier. Wrap fruitcake in the cheesecloth, then in plastic wrap, then foil. Place in zip lock bag and refrigerate. After about 3 weeks, redip cheesecloth in the liquor of your choice. Refrigerate for another 3 weeks. I usually make this on Halloween day. Enjoy. Makes 7 to 8 2# cakes.

 

 

Thanks Pam!