Fruitcakes are generally a delicacy served in celebration of Christmas. Although, in the movies (and maybe in real life) they get a bad rap. This recipe doesn't include many of the traditionally disliked ingredients, like candied cherries and dried pineapples. Instead, it relies on the deep flavors of nutmeg, cloves, and cinnamon along with raisins and currants. This recipe also isn't AGED. That's right. Many fruit cakes are actually aged...allowing the brandy that it is soak into and saturate every nook and cranny in the cake. Sometimes aged for YEARS! I can't even. I'm so glad I have a great-great-grandmother that understands how to make an edible, and enjoyable, fruitcake.
I can't promise this recipe will transform your ideas on fruitcake, but it's worth a try, or as we say in my house "at least have a thank you bite".
I've put an * by the items I can purchase at my Illinois farmers market.
2 cups flour
2 level teaspoons baking powder
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup butter
1 cup sugar
2/3 cup milk
1/2 cup raisins
1/2 cup currants
Sift together the flour, salt, spices and baking powder.
Work in the butter and add the sugar and fruit.
Mix to soft dough with the egg and milk.
Bake in a loaf cake pan at 350 degrees for about 30-45 minutes. Keep an eye on the cake so that it doesn't burn!