Okay,
I'm squarely blaming one Mrs. Lucy and her insidious, wonderful homecooking
for showing me and my taste buds that fruit cake can be a faboulous thing to eat. Well at least the one crafted by hand and not bought of the store shelf!
Bamboozled, stunned, speechless, I actually enjoyed the piece she gave me. A delictable blend of orange flavors mingled with dates, apricots, and pecans I couldn't belief that such a magnificant item was a fruit cake. I mean the ones you normally see at the store are brownish colored bricks impeded with clear red and green chunks of some sort. But Mrs. Lucy said it was and even gave me the recipe. Which I am sharing here:
[b][u]Mrs. Lucy's Dried-Fruit Cake [/b][/u]
1 and 1/2 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter
3/4 cup packed brown sugar *Mrs. Lucy says she uses the dark brown sugar*
2 eggs
1 teaspoon shredded orange peel
1/2 cup orange juice
2 tablespoons light colored corn syrup
1 teaspoon vanilla extract
3/4 cup dried apricots
1/2 cup dried cherries
1/2 cup dried and chopped dates
1/2 cup chopped pecans
1/4 to 1/3 Orange Juice
Cheese cloth
1) Preheat oven to 300 F. Than grease an 8 by 4 by 2 loaf pan that you than line with a greased parchment paper.
2) Combine flour, baking powder, and baking soda in a bowl and set aside. Combine orange peel, orange juice, corn syrup, and vanilla in a bowl and set aside.
3) In another bowl, beat buter on medium speed for 30 seconds. Than add brown sugar and mix until combined. Next add one egg until combined then add the next egg until combined with the mixture.
4) To the butter mix add some of the juice mix and combine on low speed. Than add some fo the flour mix and combine on low speed until you can not see the flour. Repeat adding the juice and flour alternatingly until all ingredients are combined. Than add the fruits and pecans and stir into the mixture.
5) Place mixture into greased pan and set into oven for an hour and a half. Cover with foil the last 15 to 30 minutes to prevent over baking. Cake is ready when a toothpick comes out clean.
6) Cool the cake in the pan for 10 minutes on a wire rack. Remove from pan and allow for cake itself to completely cool on the wire rack. Wrap the cake in 100% cotton cheese cloth soaked in orange juice. Wrap everything in foil and store in an airtight container. Moisten with orange juice every few days for about a week.
And that's it.
Well kinda.
Because Mrs. Lucy brought the cake to work she brought the fruit cake she had kept moist with orange juice. But when she makes it for her family she makes them a brandied version. Which she told me, after much begging, was simply substituiting brandy for what you soak the fruit cake in.
Am I going to try this recipe? Oh Yeah! Something this good is meant to be shared with sceptic family members who think fruit cake is an evil think.
Will I do the brandied version? Heck no! If my grandma found out I used alcohol she would try to run me over with her electric scooter.
So for all of you fruit cake haters, give Mrs. Lucy's fruit cake a try and know that that reviled piece of holiday tradition can be good.
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