Grandma, rest her soul, has been gone for over five years now. It was time for Myrnie and I to try and bring back the fruitcake tradition. We both started with bargain bin neon fruit assortments and went from there. Myrnie found a copy of what she believes is the recipe Grandma used. I went with a recipe from King Arthur Flour that was titled Fruitcake Even Fruitcake Non-Lovers Will Love. (Now THAT is a mouthful!)
The verdict? We both prefer our versions best. Figures, eh? Hers came out as dense and sliceable and yummy as we remember Grandma's being. Mine came out sticky and soft and delicious and I can't stop eating it.
(Myrnie? This is your cue to get your recipe written down here so we don't lose it!)
My fruitcake, ready to pop into the oven.
An inside shot of my finished fruitcake. Check out those glorious day-glo fruits! That's my favorite part...
Half of a finished mini loaf. The other half was my breakfast. Just keeping it real, folks.
I give you...my new favorite fruitcake recipe. I made a few tweaks, so I'll go ahead and share my take here. The original recipe includes slightly different spices, a different assortment of fruit, and a lot of nuts. I didn't have all-spice, I prefer the neon fruit from the baking aisle, and I don't like nuts in my cake. So...there ya go.
Aunt LoLo's Sticky Fruitcake
(adapted from King Arthur Flour's recipe here)
As I prepared this, it makes 12 "mini loaves", or it could make one giant 9x5 loaf
2 pounds "fruitcake mix" (sold in plastic tubs in the baking section during the holidays - includes cherries and candied citrus peel)
8-10 (minimum) chopped dates
1/2 to 1 cup of juice (I used a cherry/grape/apple blend)
1 cup butter, softened
2 cups brown sugar
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 tsp. baking powder
3 cups flour
2 tbsp. cocoa
1/4 cup dark corn syrup
Glaze (I used straight agave syrup, but simple syrup is what is recommended in the original recipe) (Simple syrup is made by cooking equal parts sugar and water in a pot until the sugar dissolves.)
Preheat the oven to 300 degrees Fahrenheit. Prepare a half sheet pan by lining it with parchment paper. Set aside.
1. In a medium saucepan, combine your assortment of fruit, and your juice. Cook it over low to medium heat, stirring occasionally. The idea is to plump up your fruit. Mine was particularly chewy, so I added a few extra splashes. When you can easily chew a piece of the fruit, you're good to go. Set the pot aside to cool.
2. In the bowl of a stand mixer, combine your softened butter and your brown sugar. Cream those two things together until they are nice and fluffy. With the mixer on low, add your salt, cinnamon, cloves, nutmeg and baking powder.
3. Add the eggs, one at a time. Scrape the bowl well after each egg (or use a plastic paddle with rubber scrapers on it).
4. Add your flour, cocoa, and corn syrup. Mix until everything is very well combined.
5. Turn off the mixer, remove the bowl, and dump your batter into the largest mixing bowl you have (at least 6 quarts). (If your mixer has a 6 quart bowl, you're good to go. Just take the bowl off the mixer.)
6. Stir in your plumped fruit and any leftover juice. Make sure everything is combined.
7. Carefully scrape all of your fruited batter into your prepared pan. Pop your pan into the oven, and set the timer for 90 minutes. Start checking it every ten minutes after an hour. The cake is done with a toothpick comes out with a few crumbs, not a smear of dough.
8. When the cake is done, carefully remove the pan from the oven (you have nearly 3 pounds of yumminess there - it's heavy!). Immediately brush the top with your glaze of choice and then set the pan aside to cool. When the cake is completely cool, flip it out onto a cutting board and use a long, sharp knife to slice it up. I cut mine into 12 "mini loaves". Wrap each piece up carefully and tightly in plastic wrap.