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This Fruitcake recipe was given to us by one of my husband's students. I have never been a fruitcake fan, especially with green cherries in it. The year Rachel made this for us, I Quickly became a fan.
This year, I made it early and have it aging in the refrigerator. I had a family member become ill and have to be hospitalized. My husband and I took food to the family and one of them told me they were hoping for Fruitcake this year. It really touched my heart when I was told how much they enjoyed it. Sometimes God will touch people through us, in simple ways. After he told me this, I sure was glad I cut into the fruitcake and took it over. To me, it wasn't just fruitcake, it was an act of love and comfort.
Fruitcake Recipe
4 cups flour
½ teaspoon baking powder
1-1/2 teaspoon salt
1-1/2 teaspoon cinnamon
1 teaspoon nutmeg
2 cups whole pecans
1-1/2 cup chopped candied pineapple
1-2/2 cup whole candied cherries
1-1/2 cup golden raisins
1 cup margarine or butter
2-1/4 cup sugar
6 eggs
3 Tablespoon brandy flavoring
Sift together in large bowl, flour, baking powder, salt, cinnamon, and nutmeg.
Add pecans and fruit.
In a separate bowl, cream together margarine and sugar. Add egg and brandy flavoring. Beat until light and fluffy.
Add dry ingredients and mix well.
Bake in an ungreased tube pan in a slow oven (275 degrees) for approximately 2 hours. Test with toothpick. It should come out clean. (I usually bake in a bread pan and it may take a little longer).
Brush top with honey or syrup and bake another 15 minutes.
Tips
*This can be eaten right out of the oven or wrapped and aged in the refrigerator for 2-3 weeks.
*You can substitute alcohol for the bandy flavoring. Brush on the Fruitcake once a week.
This recipe made two loaves. Making it and giving it to others can be a great joy and extending God's love to them.
*Packaging to give as a gift can be a creative process. I will be writing an article soon to address how to do this.
Happy Eating!
Melanie
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