Jeweled Fruitcake
Source
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Author: Bob and Robin Young Source: Gail McClellan Parker, Boise, Idaho Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com |
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Comments
Gail Says .... I am going to put this recipe in my Family Cookbook with Robin’s poem included. That is such a super poem—what a talent!
Robin´s Comments and Poem:
Your Fruitcake is "The Redeemer" of all the fruitcakes I have ever tasted - Yours brings a quality of respectability that resurrects my faith in fruitcake. Yours being an honorable substance - worthy of lingering and analyzing - and then writing at least a salute if not a sonnet.
Ode To A Fruitcake
By Robin Young
Fruitcake, fruitcake, oh where have you been all my life?
Handmade maiden friend of a famed critic's wife.
Golden and cunning with nuts barely tropical,
Aged in the juice of southern Caribbean,
Tender assortment of fruits once dried, now revived.
I know at last why I am glad to be alive!
Degree of Difficulty
Degree of Difficulty: Moderately difficult
Oven Temperature: 300°F
Servings
Yield: 1 Cake
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1 |
Heat oven to 300 ºF. |
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Line loaf pan, 9x5x3 or 8½x4½x2½ inch inches, with aluminum foil; grease. Mix all ingredients; spread in pan. Bake until wooden pick inserted in center comes out clean, about 1¾ hours. If necessary, cover with aluminum foil during last 30 minutes of baking to prevent excessive browning. Remove from pan; cool. Wrap in plastic wrap; store in refrigerator. |
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3 |
Wrap in an absorbent fabric (old t-shirts work great), pour rum or brandy over it, wrap in plastic wrap, put in plastic bag, and refrigerate about a month (or more if I’m on top of things). I re-soak cloth every week with whatever spirit I decided on. Remove cloth, wrap in saran wrap at Christmas and present to only those people who are worthy of such a wonderful holiday delicacy. |
Cooking Times
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Inactive Time: 30 days
Total Time: 30 days, 1hour 30 minutes