My Mom's Fruitcake

I made my first batch of fruitcake of the season yesterday. When it's cooled, I wrap it in foil and refrigerate it over night before slicing it. My husband wasn't up and going too long this morning before asking, "Is any of that fruitcake cut yet?"

Part of the mixture for the fruitcake needs to be started the night before the baking. so when I impulsively started it late Wednesday night, I found myself a little short of the dried fruit I wanted to add to complete the recipe first thing yesterday morning. I was thinking especially of dried cherries and apricots . . . which I didn't have in my pantry.

But I knew no one would refuse to eat Mom's Fruitcake made with raisins (both regular and golden), craisins, dates, and dried apples so I'm calling this my first batch of the season (one loaf is already missing quite a few slices and one loaf just left with my daughter), and when I shopped yesterday afternoon, I got my dried cherries and apricots for another batch.

I once asked my mom why it was necessary to start part of the recipe the night before and let it sit before continuing with the mixing and baking the next day. She replied that she had no idea but did know that once she rushed the process by doing it all in one day, and that fruitcake wasn't nearly as good as usual. So there you go. You'll need to plan ahead just a little should you try this recipe.

My Mom's Fruitcake

Mix together in large saucepan and boil for 5 minutes:
1-3/4 C honey
1/4 C molasses
1 C butter
1 pound raisins
2 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 C hot water

(Once the above mixture starts to boil, I turn the heat down so that it just keeps gently burbling for the 5 minutes.)

Remove from heat and let mixture sit on counter over night.

Next day, pour cooled mixture into large mixing bowl. Add:
3-1/2 C flour (white, whole wheat or combination)
2 teaspoons baking soda
1 C chopped nuts
1 C chopped dates
1 C chopped dried fruit of your choice

(Gotta admit I sometimes go a little overboard on the cup of dried fruit. But it never seems to hurt the fruitcake at all. Just has more yummy chewiness to it.)

Grease and lightly flour three loaf pans. Spoon batter (it will be thick) into pans and smooth out with a spatula.

Bake in a 300° oven for 1 hour and 15 minutes or until toothpick inserted in center comes out clean.

Remove to cooling racks. The fruitcake will slice much easier if you wrap the loaves in foil and refrigerate over night. They also freeze very well. (If not frozen, I always store mine in the refrigerator.)

If you desire, you can wrap the loaves in cheesecloth, soak with liquor of your choice and let mellow in a cool place for a month or so. Mmmmm, good!