Christmas Fruitcake by Boomers & Beyond Magazine Ingredients Quick Soaked Fruit • 1¼ cups raisins • 2/3 cup diced dried apricots • 1/3 cup mixed peel
• 2/3 cup glace cherries • 3/4 cup chopped dates • 1 cup + 2 tbsp either apple juice (you can also substitute some of the juice for brandy) Microwave the fruit and juice in a bowl on high for one and a half minutes, then let stand for an hour until the fruit soaks up the liquid. Cake • 1/2 cup softened butter • 1½ cups dark brown sugar • 1/2 cup vegetable oil • 3 tbsp molasses • 1/2 tsp salt
Directions Preheat oven to 320°F. Grease and Line an 8 – 9” (with about 3” sides) pan with parchment paper. With an electric mixer, beat butter and sugar together until smooth (approx. 1 min). Add oil and molasses and mix until combined. Add spices, salt, and baking powder and mix until incorporated. Add in eggs one at a time and mix until incorporated. Stir in flour. When it is almost all incorporated, mix in fruit mix (including any extra liquid) and nuts. Pour into the pan, which you will then cover with foil and bake for 2½ hours , then remove the foil and bake for an additional 45 minutes. Let cool in the pan for 20 minutes before transferring to a cooling rack.
• 1/2 tsp All-spice • 1/2 tsp cinnamon • 1/2 tsp nutmeg • 3 room temperature eggs • 1/2 tsp baking powder • 1 2 / 3 cups all purpose flour • 3/4 cup chopped walnuts or pecans
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CHRISTMAS IN PORT STANLEY – 12 – HOLIDAY COOKBOOK
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