Fruitcake Recipes

Recipes and tips for making delicious holiday fruitcakes
By Diana Rattray, About.com Guide

Fruitcakes get an awful lot of bad press, especially the mass produced varieties, but a rich homemade version can be incredibly delicious.

The South, with it's great love for baking cakes, has offered many fruitcakes through the years. In Mary Randolph's "The Virginia Housewife" (1824), there is a recipe for "A Rich Fruit Cake" with a pound cake batter and 9 pounds of assorted raisins, currants, almonds, and citron. "Mrs. Hill's New Cookbook" (1872) gives recipes for five, including a "Cheap Fruitcake," "Confederate Fruit Cake," and "Black Cake."

Generally, fruitcake is a mixture of fruits and nuts with just enough batter to hold them together. When wrapped in cloth and foil, saturated with alcoholic liquors regularly, and kept in in tightly closed tins, a fruitcake may be kept for months or even years.

Have It Your Way...

If there are certain fruits you don't like, you can always include more of another, or some of your own favorites. Dried fruits cooked in juice can take the place of candied fruits, and seeds can replace nuts. To convert a favorite "dark" fruitcake recipe to a "light" fruitcake, leave out the dark spices, use light colored fruits (golden raisins, dried apricots, etc.), and replace dark corn syrup or molasses with light corn syrup.

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