Holiday Fruitcake
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INGREDIENTS 1-1/2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/8 teaspoon salt
1 cup chopped mixed candied fruit (6-ounces)
1 cup raisins (5-ounces)
3/4 cup chopped walnuts
1/2 cup butter
3/4 cup packed brown sugar
1 egg
1/2 cup beer
Halved candied cherries, optionalSift together dry ingredients. Mix a little with fruits and nuts.
Cream butter and brown sugar. Add egg; beat well.
Add remaining dry ingredients alternately with beer; beat until smooth.
Add fruits and nuts; stir by hand.
Turn into greased and waxed-paper-lined pans; three 5-1/2 x 3 x 2-inch fruitcake pans, or one 9 x 5 x 3-inch loaf pan. Decorate tops with candied cherries, if desired.
Bake at 275 degrees for 1-1/4 hours for small pans, or 1-3/4 to 2 hours for a 9 x 5-inch pan, or until done. Cool 20 minutes in pans. Turn out on wire racks.
Wrap each fruitcake in cheesecloth soaked in additional beer, then wrap in foil. Age in refrigerator at least 2 weeks, basting occasionally with the beer.
Makes 3 small or 1 large fruitcake