Holiday fruitcake

Fruitcake is one of the classic holiday snacks. Sadly, many folk equate fruitcake with those factory-made, dye-infused cinderblocks that have been sodium-sulfited to within an inch of their pseudo-Christmasy lives.

(Did you know that a common ploy is to stuff "fruitcake" with bits of melon rind and other compost fodder that have been colored to resemble cherries? Nasty.)

I gather that many people are reluctant to bake their own fruitcake, believing the process to be complicated. But it's not. Not at all.

This recipe comes via my mother. Of course, I've given it twists of my own, substituting canola oil for butter, and multigrain flour for plain.

Another twist: customizing my selection of dried fruit. I avoid the artificial coloring in cherries and mixed peel by going for apricots, cranberries, currants, dates, figs, pears, and such. (Although, in this instance, I did add a few cherries and bits of peel to appease the guests I'm expecting).

This is perhaps the one cake that Fred digs. He's a lad who truly enjoys his fruit.

Mamma's Fruitcake

Fruit mixture

• 6 1/2 cups dried fruit (diced)
• 1 1/2 cup cold water
• 1/2 cup canola oil
• 1 1/2 cup brown sugar
• 2 tsp cinnamon
• 1 1/2 tsp cloves
• 2 tsp allspice

Flour mixture

• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 2 1/2 cups multigrain flour

More stuff

• 1/2 cup chopped nuts (e.g. walnuts)
• 2 eggs (beaten)
• 3 Tbsp rum (preferably dark)

Directions

1. Assemble fruit mixture in large saucepan. Stir well, then boil for 5 minutes, stirring as needed.
2. Cool fruit mixture thoroughly.
3. Assemble flour mixture in large bowl. Stir well.
4. Stir fruit mixture into flour mixture.
5. Stir in nuts, eggs and rum.
6. Bake at 275°F for 1 3/4 hours in large, covered, cast-iron pot. (For ease of removal, line pot with parchment paper.)
7. Cool for one hour.
8. Remove onto cooling rack (run knife around sides if needed) to continue cooling.
9. When thoroughly cooled, wrap in plastic wrap and tinfoil. Store in a cookie tin.

That's all there is to it. But remember, for an optimal taste experience, allow your cake to sit for a month before serving.