Christmas Fruitcake
tuberose

12/11/03 		The recipe as listed is a fine basic one, but I have to object to the omission of citron. The pre-holiday ritual of my childhood was going with my mother to a large central market to buy WHOLE preserved friuts, which she then patiently shaved into the thinnest slivers with a vegetable peeler. The fruit was preserved with sugar syrup ONLY, no sodium benzoate or other nasty tasting chemicals.
I am fortunate enough to have access to a farmers' market where I can purchase fresh citron fron an Italian couple, preserve it myself, and pop it in the freezer until needed. Ditto oranges and lemons, along with home-grown figs, raisins, apricots, dates and nuts. The fruit is easily broken down by adding it with a portion of the flour to a food processor. I urge anyone longing for real fruit cake to try this. (add a bit of cocoa in place of some of the flour, too!) Old fashioned good.
ellen

04/22/04 		Bet if I could get that lovely citron, I would like it too! But the little green cubes? ick.
Clara
demama@eritter.net
10/15/04 		Does anyone have the recipe for a black ( it might be called Jamacain) fruitcake? It's full of candied fruit and nuts with just about enough batter to hold it together. My Mom used to make it every year but she has Alzheimers and dosen't remember it anymore. I'd love to surprize my siblings with one this Christmas.
Thank you, Clara
ellen

10/15/04 		There is a wonderful fruitcake baker in New York, Michael, who homebakes the black cakes for sale. The address is locked up in an old computer, but I will ask my local computer person if she can rescue it for you. It IS Jamaican- Ellen
Harry
htthames@bellsouth.net
10/19/04 		Here is a very old Fruit Cake recipe that has been in the family since the mid 1800s. It is great and keeps very well.

DARK COLORED FRUIT CAKE

Harry T. Thames

1 Cup Butter Softened
1/2 Box Brown Sugar
1/3 Cup Sugar

1/4 Cup Syrup
3 Eggs
1/2 Pint chopped Figs
1/2 cup drained Crushed Pineapple
1/2 bottle Cherries Chopped
1/4 Apple, Chopped
1/4 Box Raisins
1/2 Can Coconut Flakes
5 Cups Pecans, Chopped
3 Cups Cake Flour, sifted
1/2 Teaspoon Salt
1/2 Teaspoon ground Nutmeg
1 Tablespoon ground Cinnamon
3/4 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1 Teaspoon Allspice
1 Teaspoon Ground Cloves
2 Tablespoons Cocoa
3/4 Cup whole Milk

1/2 cup Cherries Halved
6 Pineapple Rings
1 cup Pecan Halves

1 Cup good Whiskey / Bourbon

In a very large bowl, cream butter and sugars. Add remaining ingredients except the last four items (save for decorations) and mix just until all ingredients are moist. Pour into greased & floured tube pan. Cook at 275� until done (toothpick method or if you touch the cake it does not feel sticky). Cooking time depends on the size pan used. A medium sized pan usually takes about 2 -2 1/2 hours. About 30 minutes before the cake is done decorate with the Cherry halves, Pineapple rings and the Pecan halves. (Decorations can also be made with red & green candied cherries.) Remove the cake from the tube pan after about 10-15 minutes and put on a cake dish. After the cake completely cools. Cover it with several layers of cheesecloth or a clean towel that covers the top and about 1/2 to 3/4 of the way down the sides. Pour/drizzle 1/4 cup of the Whiskey/Bourbon evenly over the cheesecloth on top of the cake, wait 2 � 3 hours and repeat the process between adding Whiskey. Use only the amount required to moisten the cake � too much and it will become soggy. Usually 1/2 cup is all it takes to moisten it enough.

(Drink the rest of the cup and have a Happy Hoilday!)