Jokes about fruitcake at Christmas are standard, but fruitcakes are not universally worthy of derision.

Most years, we make several loaves of a wonderful fruitcake. The base recipe came from a co-worker of B’s in his first post-college job and we have modified it over the years to suit our tastes. The main thing that sets it apart from other fruitcakes is that it uses no candied fruits and peels. No unnaturally bright red and green cherries. No citron. All the fruits we use are dried – prunes, apricots, dates, raisins, pineapple, and cherries. (There is also mashed banana in the batter.)

We just finished chopping the dried fruits and have set them to soak until tomorrow in a bit of cider. The recipe calls for brandy, but we prefer non-alcoholic fruitcake, so we use juice.

Ordinarily, the fruitcake would have been made prior to Christmas Day, but this is not an ordinary year. We will keep a couple of mini loaves for ourselves and bring one to B’s mom, but most of the loaves will go to my parents. My father is especially fond of our fruitcake and will slice, wrap, and freeze it to enjoy over the coming months. He likes to bring a slice to enjoy with coffee at Wegman’s while Mom is picking up a few items in the store. He especially loves apricots, so we put extra in for him.

Our fruitcake is definitely too tasty to re-gift!

Update:  A friend asked if I’d share the recipe.  Enjoy!

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