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Bailey's Mills B&B

Reading, Vermont

Specialty Recipe

Barbara's Fruitcake

Ingredients:
6 ounces dried apricots, chopped
6 ounces prunes, chopped
6 ounces dates, chopped
6 ounces raisins
6 ounces dried cherries
1/3 cup port
1/3 cup Triple Sec
1 Tablespoon brandy
1/4 cup orange, apple or pineapple juice
2 Tablespoons lemon juice
1 cup pecans
1/2 cup almonds
2-1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon mace
1/2 teaspoon salt
1 teaspoon baking powder
1 cup butter
1 cup sugar
5 eggs

Line pan bottoms with waxed paper and set aside. Mix apricots, prunes, dates, raisins, dried cherries, port, Triple Sec, brandy, orange, apple or pineapple juice and lemon juice and let stand overnight. Measure pecans and almonds and set aside.

Preheat oven to 350 degrees. Whisk flour, cinnamon, allspice, mace, salt and baking powder in large bowl. Cream butter and sugar. Add eggs to butter-sugar mix. Beat until smooth. Add to dry ingredients. Beat together, Add fruit and nuts to batter. Combine thoroughly. Put into pans and bake for 50 minutes at 350 degrees. Then bake at 300 degrees for 15 minutes. Not too alcoholic and really very tasty. Eat soon or wrap and refrigerate.

Makes: 4 or 5 small loaves

Variations:
#1 - Add 1 cup of mini chocolate chips along with the nuts and fruit.
#2 - Add 1/3 - 1/2 cup of finely chopped ginger with the nuts.
#3 - Combine #1 and #2.
#4 - To put some real zip in this holiday treat make several weeks ahead and sprinkle weekly with brandy, bourbon, port, or sherry.
  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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