Steve Wertz wrote:
> It's time for my biennial "Please Don't Give Away Fruitcake" plea
> and survey suggestion.
>
> I don't like fruitcake. Nobody I know likes fruitcake. If people
> say they like fruitcake, they either:
>
> 1. Make fruitcake and give it away as presents
> 2. Are frequent fruitcake recipients and don't want to offend
> 3. Re-gift fruitcake
> 4. Lie
> 5. ARE fruitcakes
>
> So please, everyone, don't give away any fruitcake this season.
> We appreciate the thought, but would much rather have a
> semi-palatable bottle Two-buck Chuck or, if you insist on baking,
> just some festive cookies or some simple, strawberry frosted
> angelfood or pound cake.
>
> My survey suggestion for the RFC site:
>
> Do you like fruitcake?
>

> 3. I like certain kinds/brands of fruitcake

My mom insists hers is good. makes me want to gag, although...

Ranee's recipe is REALLY good.
http://www.virtualcities.com/ons/0rec/03/03frucake2.htm
I even used a lesser quality brandy & it was just fine. I also
"brushed" on the brandy instead of using cheesecloth & stored them in
an airtight container in the fridge. I used alot of brandy too :-)

When I made it, I ate it by toasting & topping with Neufachel. YUM.

http://www.virtualcities.com/ons/0rec/03/03frucake2.htm
For gift giving, it is feasible to use the mini-loaf pans for either of
these. Use the same baking times, checking at the earliest time and
expect about 4 to 6 mini-loaves from each recipe. Apple-Calvados
Fruitcake is a dense, moist fruitcake that is beautiful even straight
out of the pan .

Ingredients
2 cups dried apples, finely chopped
1-1/2 cups dried apricots
1-1/2 cups pitted dates, cut in half
1 cup dried cranberries
1 cup dried cherries
1/4 cup apple juice
1/4 cup Calvados or Apple Jack (or all apple juice)
1 cup sugar
1 cup (2 sticks) unsalted butter at room temperature
6 eggs, at room temperature
3 cup all-purpose flour
1 teaspoon baking powder
1 Tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
One 15 ounce jar applesauce
1-1/2 cups (about 6 ounce) chopped walnuts
1/3 cup Calvados or Apple Jack (for soaking)

Preheat oven to 300 degrees. Grease a 10-inch tube pan or bundt pan or
two 8 x 4 x 2-inch loaf pans. Mix the fruit, apple juice and Calvados
in a medium bowl; let stand for 1 hour.

Cream the sugar and butter in a mixing bowl with an electric mixer
until light and creamy. Add the eggs, one at a time, beating well after
each one. Stir together the flour, baking powder, cinnamon, nutmeg and
allspice in a medium bowl. With the mixer on low speed, alternately add
the flour mixture and applesauce beginning and ending with the flour
mixture, blending until incorporated. Stir in the fruit and nuts.

Pour the mixture into the prepared pan and bake for 2 hours or until a
cake tester inserted in the middle of the cake comes out clean. Cool 30
minutes. Go around the sides with a knife and invert onto a cooling
rack. Turn right side up and cool completely.

Soak a large piece of cheese cloth in Calvados. Wrap the cake in the
cloth and then in foil. Store in the refrigerator and remoisten the
cloth with Calvados every couple of weeks or as necessary.

Makes: one large round or two 8 x 4-inch cakes.