Mini Fruitcake Loaves

December 27: National Fruitcake Day

Highlander’s Mum would make traditional fruitcake for the family for Christmas, starting her holiday baking months before to give them time to age in orange juice-soaked cheesecloth. Sometimes she would make large round cakes, other times she would make them in large loaf pans. We make ours mini size to give away as gifts to Highlander’s family who don’t have the time to make them for their own holiday celebrations. They appreciate the childhood memories when they eat fruitcake for Christmas. Slice and serve with hot, heartwarming tea or rich eggnog for a festive holiday snack, especially on National Fruitcake Day!

Recipe

From Highlander’s Mum

Ingredients

  • 1 ½ cups mixed candied fruit (green and red cherries, lemon and orange peels, candied pineapple pieces, etc.)
  • 1 cup raisins
  • 1 ½ cups mixed, chopped nuts (we used pecans, walnuts and slivered blanched almonds)
  • 3 ¼ cups all purpose flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup sugar
  • 5 eggs
  • 1 grated rind of a large lemon
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • candied cherries (green and red)

Directions

Mist mini loaf pans or cake pans with cooking spray. In a large bowl, mix together the fruitcake mix, raisins and nuts.

In a separate bowl, combine the flour, baking powder and salt. Pour over the mixed fruit and nuts and coat well.

In another bowl, cream together the butter, sugar, eggs and grated lemon rind. Add the vanilla and lemon extracts. Mix this into the above until well blended. Divide the batter evenly into the wells of the mini loaf pan. Top with green and red candied cherries.

Bake in a preheated oven at 350 degrees F for 1 hour (test the cake for doneness with a toothpick and bake for another 10-15 minutes). Remove from the oven and cool completely.

Notes

  • Optional: Soak a piece of cheesecloth in orange juice. Drain the cheesecloth and wrap a mini fruitcake loaf in it. Cover with foil and refrigerate for at least two weeks to age.
  • National Fruitcake Month is December. National Fruitcake Toss Day is January 3.