food humorfood humor Eat, Drink and Really Be Merry
Et Tu, Fruitcake!
by Marjorie Dorfman

Page 2

holiday fruitcakeTutti Fruitcake: Courtesy of: Nicole Routhier’s Fruit Cookbook


2 cups chopped dried peaches or apricots
2 cups golden raisins
1 cup chopped dried pears
1 cup chopped dried pineapple
1 large Granny Smith apple, peeled, cored and coarsely chopped
1-3/4 cups bourbon or dark rum
3/4 cup fresh orange juice
2-1/2 cups unbleached, all-purpose flour
3/4 teaspoon ground cloves
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup blanched, slivered almonds, toasted
12 tablespoons (1-1/2 sticks) unsalted butter, at room temperature
1/2 cup sugar
4 large eggs
2/3 cup heavy (or whipping) cream or buttermilk
1/4 cup honey


1. In a large mixing bowl, combine the dried fruits, apple and 1-1/4 cups of the bourbon. Heat the orange juice in a small saucepan over low heat until warmed through. Pour it over the fruits. Cover and let stand at room temperature, tossing frequently, until the liquid has been absorbed, about 2 hours or refrigerate over night.

2. Adjust an oven rack to the middle shelf and preheat the oven to 325 degrees. Generously butter a 10-cup Bundt pan. Dust the pan with flour, shaking off any excess.

3. Sift 1 cup of the flour with the cloves, nutmeg, salt and baking soda into a small bowl. Set aside. Add the remaining 1-1/2 cups flour and the toasted almonds to the fruits, and toss thoroughly. Set aside.

4. With an electric mixer at medium speed, beat the butter and sugar in another large mixing bowl until light and fluffy. Add the eggs, one a time, beating well after each addition. Fold the batter into the fruit mixture, mixing well.

5. Scrape the mixture into the prepared pan. Smooth the top. Bake until a bamboo skewer inserted in the center comes out clean, about 1 hour 20 minutes. Cool the cake in the pan for 10 minutes, then turn it out onto a rack.

6. Combine the honey and the remaining 1/2 cup bourbon in a small saucepan, and cook over low heat, stirring until the honey has dissolved, about 2 minutes. Brush 1/2 of the hot glaze over the top and sides of the cake. Gently turn the cake over, and brush on the remaining glaze. Let the cake cool thoroughly.

7. Wrap the cake tightly in plastic wrap, then in heavy-duty aluminum foil. Let the cake mellow a couple of days at room temperature before serving.

Did you know . . .

Check these reviews by Marjorie of interesting kitchen gadgets:

For that perfect cookie every time!
KrumKake Baker

For the best cookies in town!
Special Silicone Cookie Sheet

For that perfect butter pound cake every time!
Bundt Pan

The perfect gift for one who both lives on and enjoys eating the edges of things.
Special Brownie Baker Pan

Today, Jelly Belly is the world's #1 gourmet jelly bean, the bean of choice for all those with the most discerning taste, and made in 50 official flavors and a dizzying array of new flavors, special collections and wacky flavors. Check out the menu to see all the flavors.

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food humor"Our lives are not in the lap of the gods, but in the lap of our cooks."
Lin Yutang
The Importance of Living, 1937

"Talk of Joy: there may be things better than beef stew and baked potatoes and home-made bread
. . . there may be."

David Grayson
Adventures in Contentment, 1907

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