Following a challenge by KWOS OPEN AIR SATURDAY host Hal Dulle, my wife has made her fruitcake recipe public:
Warren’s been talking about my fruitcake so much on the air lately and I’ve been getting so many requests for my “actual” recipe so often, I finally wrote it down. As if there is an “actual” recipe – but here goes:
I’ve come pretty close this Christmas, although mostly by accident: I left the second batch in too long and even though the raisins that poked through the top were close to crispy, the inside had turned into the deep beautiful brown I remember. Turns out, it isn’t the strong coffee or the spice cake that gives it that dark color! It’s the length of baking time!
Here’s the “actual recipe” I used this year.
Preheat oven to 350 degrees. Grease and flour the baking pans. You can use small to large loaf pans. I used very small this year but will try larger next year.
Mix together for two minutes:
1 Spice Cake mix
2/3 cup oil
1/3 cup Triple Sec
1/3 cup strong coffee
1/2 lb. golden raisins
1/2 lb. chopped pecans – You could double this.
1/2 lb. chopped dried apricots – I used my kitchen shears.
5 ounces chopped dried pitted dates – kitchen shears again.
7-8 ounces raisins
6 ounces sweetened dried cranberries
3 ounces chopped tropical mix dried fruit – kitchen shears.
Bake about twice as long as the recipe states for the size of pan you choose. Check often. If the top isn’t really dark, with almost burned raisins, leave it in a bit longer!
Yummy Tip: After they have cooled completely, drizzle about a tablespoon (more or less) of Triple Sec on top of each loaf.
Another tip: This cake doesn’t rise AT ALL with all the fruit and nuts added. Fill the loaf pans to the top. It won’t overflow!
Enjoy! Oh, and if you have enough left to share with friends and family, be sure to write “With love from…” on a piece of white paper and tape it to the top.