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Fruitcake doesn't have to suck

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I've been making fruitcake for Christmas the last few years. I found a recipe that had good ratings, and have tweaked it to my liking. The key is lots of good fruit and dark rum. It improves with age, so I start it several weeks before Christmas. I'm actually a couple weeks behind at this point, but what else is new? First step, dice the dried fruit and soak (or, 'macerate') it in dark rum for a day or two. Here I've got dried mango, cherries, cranberries, currants, and citron. 

 

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I am one of the 25 or so people in the state that actually like fruit cake.  Every year my Uncle sends me one from Cullen Street Bakers in Dallas TX.  Cold winter evening, cup of hot chocolate or tea for my wife, mmmmm good.  But then I like pickled pigs feet too so what do I know.

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Fruit has been soaking in dark rum since my first post. Today made the cakes: Flour, butter, eggs, baking soda, molasses, English walnuts, cinnamon, a little this, a little that. Into parchment-lined pans and then to the oven.

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350 for 45 minutes and:

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These will get a splash of rum on top, get wrapped up and go beddy bye until Christmas. 

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There's a Trappist monastery down in Ava, MO near the NFOW that makes fruitcakes. I stopped by a few years back and took a look around. Talked to Brother Dominic a bit -- the Trappists don't like to talk much  -- and brought a fruitcake home. They're a more traditional fruitcake. Not too bad. Website.

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I always remember the tight-lipped Brother Dominic saying as I left, 'May your fortunes be like the capitol of Ireland -- always Dublin.' :D

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