New Year Fruitcake

  Having a piece of bejeweled fruitcake is so lovely 

and charming around this time of year.

Choose quality fruits and nuts for the best results

Fruitcake

3 cups assorted chopped dried fruit

apricots, raisins, cherries, plums, peaches, dates, cranberries, currents, pears...

3 cups assorted chopped raw nuts

pecans, cashews, almonds, hazelnuts, pine nuts, walnuts...

[I think the best quality is at Trader Joe's]

mix together with a large, strong spoon in a large bowl

mix together:

¾ cup light brown sugar (or less)

¾ cup whole wheat flour

¼ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

mix flour mixture over fruit and nuts to coat

then toss through just to moisten:

1½ cups apple sauce

1 teaspoon vanilla extract

mix all ingredients together with a large strong spoon

fill large loaf pan, prepared with shortening and flour, with cake mixture, it only rises a little and should be pressed into pans for density. Flatten off top to make bottom after baking.

If one large bread pan bake about 70-85 minutes at 350 degrees, adjust to lower time for cupcakes like 30 minutes and mini-loaves. Tent with foil if browning too much. Remember, fruit and nuts don't require much cooking, only the small amount of batter in between, to the center.

Cool on rack for two hours, then loosen with knife or spatula.

Present with bottom up. Cut with a serrated knife.

Can be stored for two-three weeks at room temperature, a few months in the freezer.

Happy New Year!