The Lowly Fruit Cake

a Really Good Gift When Aged and
Properly Soaked - in a rich, Red Wine (Ruby Port)

        Fruit Cake is not an evil thing.
        It is not a hockey puck.
        It is not a door stop. It has roots in american history.
        It is expensive to make (why people used it as a gift).
        Proper fruitcake can be cut with a flimsy plastic spoon.
        Only a small portion should be eaten because it is very, very rich.
        It should be aged (at the very least a month) and drenched in good port wine (Presidio Ruby Port).
        Soaked in it.
        Whatever recipe you make - after soaking they are all dark!
        Some people use brandy - in that case it will be lighter in color.
        Or serve it with sugar-cubes soaked in brandy and lit on fire.
        (That should be reserved for the plum pudding.)
        I am collecting a set of fruitcake recipies - ever since I watched first Johnny Carson then Jay Leno dump on them (and their supporters). This is the first group. And I can attest to the delight at the Dark Fruit Cake from the Betty Corcker Cookbook (1950's version) - I made it every year for years.

Fruit Cake (make it in September-October)
Use the Basic recipe - altered by the version you have chosen

       Basic Batter (Betty Crocker 1950's cookbook) - Plus other sources
        Cream together
        1 Cup soft Shortening
        2 Cups brown sugar (no lumps)
        Beat in
        4 large eggs
        Sift into a bowl (put them all in the sifter at once)
        3 Cups Gold Medal flour
        1 teaspoon baking powder
        1 teaspoon salt
        Add to the creamed eggoshortening-sugar mixute slowly, alternately adding the liquid chosen
        (1 cup jelly, molassas, coffee, etc. - see versions)
        Blend in
        Candied fruit chosen (see versions)
       
        1/2 lbs. = 1 1/2 Cups
        1/4 lb. = 3/4 Cup
       
        Candied fruit should be cut up into 1/4" - 1/2" (cirton, orange, lemon peel)
        Other candied fruit can be larger (cherries)
        Plump up the raisins and currants (soak in hot water) and be sure they are seedless; leave whole
        Heat the nuts and chop up coarsely
       
       Prepare the pans:
        Two 9x5x3" loaf pans
        Line pans with heavy wrapping paper (brown) and grease the paper
        Trim the paper to the top of the pans (too much will catch fire or smoke)
       
        Fill prepared pans almost full.
        Bake 2 1/2 - 3 hours
        300 degrees (slow oven)
        Cover with paper the last hour
        Wooden pick in the center should come out clean.
        Cool.
        Poke with a fork.
        Pour 1/4 - 1/3 Cup rich Port Wine over the fruitcakes.
        Wrap in waxed paper. (Some people put cheesecloth then the waxed paper.)
        Store in air-tight containers.
        Turn over once a week, adding enough wine to dampen.
        A properly aged fruit cake should have been soaked through with the wine - but not soggy. Just "damped".

 Versions:

        Black Fruit Cake - dark and moist, great!
        Add to the above batter:
        1 teaspoon each ground cinnamon and mace
        1/2 teaspoon each ground nutmeg and allspice
        1/4 teaspoon ground cloves
       
        For liquid, mix together with a fork:
        1/2 Cup molasses
        1/2 Cup grape juice 

        For fruit use:
        1 lb. Seeded raisins
        1/2 lb. Seedless raisins
        1/2 lb. Currants
        1/4 lb. Citron
        1/4 lb. Candied orange and lemon peel
        1/2 lb. Dates
        1/2 lb. Nutmeats (walnut, hazelnut or filberts)

      Southern Golden Fruit Cake
        Add to the above batter:
        1 teaspoon ground cinnamon
       
        For liquid, mix together with a fork:
        1/2 Cup milk
        1/2 Cup apple jelly (light jelly)
       
        For fruit use:
        11/2 lb. Seeded white (golden) raisins
        1/3 lb. candied Cherries
        1/3 lb. candied Pineapple
        3/4 lb. Nutmeats (walnut, hazelnut or filberts)

        Soak the fruit in Burbon before adding (of course!)

      Holiday Fruit Cake - really rich
        Add to the above batter:

        2 more large eggs (6 total)
        1 teaspoon ground cinnamon
        1 teaspoon ground nutmeg
        1/2 teaspoon ground mace
        1/2 teaspoon ground cloves
        1/2 teaspoon Baking Soda
       
        For liquid, mix together with a fork:
        3/4 Cup strong coffee
        1/2 Cup tart jelly (apple OK)
        1/2 Cup dark molasses
       
        For fruit use:
        1 lb. Seedess raisins
        1/2 lb. candied currents
        1/2 lb. candied dates
        1 lb. candied fruits
        1/2 lb. Nutmeats (walnut, hazelnut or filberts)
        Grated rind, juice of 1 orange, 1 lemon

      Inexpensive Fruit Cake
       Mix together and boil for 3 minutes, cool:
        1/3 Cup soft Shortening
        1Cup brown sugar (no lumps)
        1 1/2 Cup water
        2 Cups seeded raisins
        1/2 teaspoon nutmeg
        2 teaspoons cinnamon
       Add in (mix these together first):
       1 teaspoon baking soda
       1 teaspoon salt
       2 teaspons water
       Sift together and add in:
       2 Cups flour
       1 teaspoon baking powder

       Cook at 325 degrees (slow moderate oven)
       Bake loaf for 75 minutes