A college friend who reads my blog asked if I’d share our fruitcake recipe, so here it is. Enjoy!
1 16-ounce package (3 cups) pitted prunes, aka dried plums
1 8-ounce package (1 1/2 cups) dried apricots
1 15-ounce package (3 cups) raisins (we usually use golden raisins)
1 8-ounce package (1 1/3 cups) chopped pitted dates
16 ounces additional dried fruits – we usually use cherries and pineapple and additional apricots
1/2 cup apple juice or other clear juice
2 cups packed brown sugar
1 1/2 cups butter, softened
3 cups all-purpose flour
2 teaspoons salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
2 large ripe bananas, mashed
2 cups pecan or walnut halves
Cut prunes and apricots into quarters. (If any of the other dried fruits are in large pieces, you may want to cut them, too.) In a large bowl, combine all the dried fruits. Pour the juice over them. Cover and let stand overnight.
In large mixer bowl, cream brown sugar and butter until fluffy. Add eggs, one at a time; beat well after each. Stir together flour, salt, and spices. Add flour mixture alternately with banana to butter mixture. Stir in nuts and fruit mixture. Divide the 15 cups of batter into any of the following very well-greased loaf pans:
9x5x3-inch – 4 cups of batter – 3 hours baking time
7 1/2×3 1/2×2-inch – 3 cups of batter – 2 hours baking time
4 1/2×2 1/2×1 1/2-inch – 2 cups of batter – 2 hours baking time
Bake in 250 degree F. oven for time indicted or until golden. (You can check with a toothpick if you can find a bit that has enough cake to test.) Cool in pans 10 minutes; remove from pans. Cool on wire rack. Wrap and store in refrigerator. It will store nicely for several weeks in the refrigerator, but also freezes well for longer term storage.