November is the perfect time to prepare for Christmas.🎄 This week, I've ordered nuts and dark chocolate chips to have on hand to bake cookies. Buying a few items at a time is the way to do it. Planning and making lists equal calm.
The following recipe is a David Parke share. David Parke is a Facebook friend of mine from the United Kingdom, who retired after years of serving on Queen Elizabeth II's staff. I have no idea what position he held and haven't had the pleasure of meeting him in person, but he uploads very tempting recipes. My classmate, a romance author, makes the best fruitcake ever found here, but it requires lots of Kentucky bourbon and weeks of time. My in-person friend has so many requests for her fruitcakes, she began selling them.
If you don't order or make hers, try this one uploaded on Facebook by David Park:
Christmas Fruitcake
Ingredients:
1 1/2 cups mixed dried fruits (raisins, cherries, apricots, and cranberries)
1/2 cup candied orange peel
1/2 cup chopped pecans or walnuts
1/2 cup dark rum (or orange juice for a non-alcoholic version)
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
Optional Glaze:1/4 cup apricot or peach jam, warmed
1/4 cup powdered sugar
1-2 tsp milk (adjust as needed for consistency)
David's directions as quoted verbatim ...
"Instructions:
1. Prepare the Fruit Mixture -- In a bowl, combine the mixed dried fruits, candied orange peel, and nuts. Pour the rum (or orange juice) over the mixture, cover, and let it soak for at least 2 hours or overnight for the best flavor.
2. Preheat the Oven and Prepare the Pan -- Preheat your oven to 325°F (160°C). Grease and line a 9-inch loaf pan or round cake pan with parchment paper.
3. Mix the Dry Ingredients --
Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice in a medium bowl. Set aside.
4. Make the Batter --
- In a large bowl, cream the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Stir until just combined.
- Fold in the soaked fruit and nuts and any remaining liquid.
5. Bake the Cake --
Pour the batter into the prepared pan and smooth the top. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For a festive glaze, mix the powdered sugar with milk until smooth. Brush the warm jam over the cake, then drizzle with the powdered sugar glaze.
Details:
Prep Time: 20 minutes (plus soaking time)
Bake Time: 60-75 minutes
Total Time: 3 hours (including soaking)
Servings: 8-10 slices
Tips:
a) Storage: Wrap the cooled cake in plastic wrap, then foil, and store in an airtight container. This cake tastes even better after a few days!
b) Flavor Boost: Brush the cake with additional rum or fruit juice every few days for extra moisture and depth of flavor.
This Christmas Fruitcake Delight will bring a taste of the holiday spirit to your table. Each slice is packed with festive flavors and warm holiday memories—perfect for a cozy winter celebration!"
I aim to make this fruitcake (for Thanksgiving?). It looks sensational! Hmm, I must grab some dried fruit while shopping for my weekly groceries. Nowadays for Christmas, I prefer confections that aren't super sweet yet have other flavors and textures creating a party in your mouth! Like European cakes and pastries, call them adult sophisticated sweets if you will!
Thanks, David Park, for the share!
Update, December 1: I substituted Marker's Mark Kentucky Bourbon for dark rum because my rum wasn't dark rum. I used pitted frozen cherries instead of dried cherries (much cheaper!), a tablespoon of grated orange rind with a squeeze of orange juice instead of candied orange rinds. To make up for the skipped 1/2 cup of candied rinds, I added 1/4 cup of fresh blueberries and 1/4 cup of dried pineapple, which I cut into small pieces. Walmarts and pecans went in (about 1 1/4 cups together). I also soaked the nuts and fruit for hours in the bourbon before making the cake. Tweaking the recipe works as long as you keep the ratio of the dry-to-liquid ingredients. I added 5 more tablespoons of all-purpose flour since my cherries and blueberries were wet, not dried.
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What's more, Saks and Bloomingdale's don't carry enough of a holiday selection anymore, restricting their holiday offerings to one small area of a floor. Macy's still makes its offerings look like Santa Claus's workshop, which is located on its 9th floor. All of the glitter and gold as you walk the floor helps you understand the magic of Christmas, commercial though it is. You remember the awe you felt as a child when your parents took you out to see Christmas displays where you shopped.
