Holiday desserts: Old-Fashioned Fruitcake

Wondering what home baked dessert you can bring to your holiday gatherings?  We have you covered with this classic fruitcake recipe.

Ingredients

• 3 cups all-purpose flour
• 1 1/3 cups sugar
• 2 tsp salt
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp ground nutmeg
• 1 cup orange juice
• 1 cup vegetable oil
• 4 eggs
• ¼ cup dark molasses or dark corn syrup
• 15 ounces golden raising (about 3 cups)
• 8 ounces pitted dates, cut into halves (1 ½ cups)
• 5 ounces whole red and green candied cherries (3/4 cup)
• 5 ounces red and greed candied pineapple, cut (about 1 cup)
• 8 ounces whole Brazil nuts or pecan halves (1 2/3 cups)
• Sweet Glaze (if desired)

Directions:

Heat oven to 275 degrees Fahrenheit. Line 1 loaf pans, 9x5x3 inches, with aluminum foil; greae. Brat all ingredients except fruits, nuts , and Sweet Glaze in a large mixer bowl on low speed for 30 seconds. Beat on medium speed, scraping bowl occasionally, 3 minutes. Stir in fruits and nuts. Spread in pans.

Bake until wooden pick or knife inserted in center comes out clean, about 2 ½ to 3 hours. If necessary, cover with aluminum foil during last hour of baking to prevent excessive browning. Remove from pans; cool.

Before serving, drizzle with Sweet Glaze.

For best flavor, make fruitcakes 3 to 4 weeks in advance. Put in refrigerator or freeze.

You can add wine or brandy o the capes before wrapping and putting on refrigerator.

Sweet Glaze

Bring 2 tbsp of light corn syrup and 1 tbsp water to boil; cool to lukewarm.