On Mon, 17 Nov 2014 17:40:27 -0500, Ross@home wrote:

> I learned years ago not to taste any fruitcake, fresh or aged. That
> candied peel, especially candied citron peel, just made me gag.
> Then, more years ago than I can remember, I happened upon a recipe,
> where I don't remember, called "Fruitcake For Fruitcake Haters" and
> gave it a try.
> There's definitely no candied peel and maybe it's more the included
> rum, brandy and Grand Marnier that does it but I quite like it.
>
> @@@@@ Now You're Cooking! Export Format
>
> Fruitcake For Fruitcake Haters
>
> 500 grams dried apricots; chopped
> 500 grams dates; pitted and chopped
> 500 grams golden raisins
> 500 grams red & green candied cherries
> 500 grams red & green candied pineapple
> 500 grams almonds, blanched, toasted, chopped; See Note 1
> 500 grams pecan pieces
> 600 grams all purpose flour
> 500 grams butter; softened
> 265 grams brown sugar; packed
> 300 grams granulated sugar
> 12 eggs
> 5 ml ground cloves
> 10 ml ground cinnamon
> 5 ml ground mace
> 8 ml baking soda
> 5 ml salt
> 70 ml dark rum
> 70 ml brandy
> 100 ml Grand Marnier liqueur; divided
> juice & zest of 2 oranges
> juice & zest of 2 lemons
>
> Thoroughly grease four (8 inch x 5 inch) loaf pans.
> Combine apricots, dates, raisins, candied cherries, candied pineapple,
> almonds*(See Note 1) and pecans in a large bowl. Mix in one cup of the
> flour to dredge mixture then set aside.
> Cream butter and sugars 'till light and fluffy. Add eggs, one at a
> time, beating after each addition.
> Sift remaining flour with cloves, cinnamon, mace, baking soda and
> salt. Add to creamed mixture alternately with rum, brandy, 70 ml of
> the Grand Marnier liqueur, fruit juices and zests. Fold this mixture
> into the fruit and nut mixture.
> Pour equal amounts into the previously greased loaf pans. Bake at
> 150°C (300°F) for 2-1/2 to 3 hours or until wood pick inserted into
> center of cake comes out clean.
> Cool in pans for 15 minutes then remove from pans to wire rack and let
> cool to room temperature. Moisten 4 pieces of cheesecloth (large
> enough to cover one cake each) with remaining Grand Marnier liqueur
> and wrap around each loaf. Wrap Grand Marnier soaked loaves in foil
> and store in refrigerator**(See Note 2).
> * Note 1: I have a severe allergy to almonds so we substitute cashews
> in any recipe calling for almonds.
> ** Note 2: The longer this fruitcake sits, the better it tastes.

I don't hate fruitcake - I'm fine with candied peel and citron too.
It's all good, I just don't want a lot of it. Thanks for the recipe,
copied and saved! I'll cut the fruit & nuts in half and double the
batter if I need to.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.