End Your Fruitcake Hate Here

I got a sudden hankering to make the “Rich Fruitcake” in my mother’s English cookbook. It’s dark with so much fruit, only enough eggs and flour to bind it all together.

My Kroger had no candied fruits for fruitcake baking. What?!?!

Google searching to the rescue!

Though baking requires precision, I did successfully create a terrific dried fruit concoction and substituted it in this recipe. I used two cups of the dried fruits I had: raisins, apricots, figs, tart cherries. They soaked a few hours in amaretto. I used the required 1.5 cup blend of hazelnuts, pecans, walnuts.

I desired my favorite candied peel (citron), so I used 1/2 teaspoon each of grated orange and lemon peel.

Then, I followed the recipe to the letter.

Oh. My. Goodness.

You won’t hate fruitcake if you try my amended recipe.

Julie, occasional baker