Easy Holiday Fruitcake

A holiday fruitcake for all to enjoy……The season is almost over and the New Year is upon us.  We are now proud to proclaim that the site has over 500 recipes and a great number of articles, but you know me I stopped counting articles after 100.   You should expect more in the coming year as our commitment to our website remains sturdy.  We also have a lot of plans for our site next year, and we know you will be surprised. Before we roll out the welcoming mat for the next year, we have a delicious holiday fruitcake recipe for you to try.  Enjoy!

A Delicious and Easy Holiday Fruitcake

I must admit that this is a very fruity fruit cake that everyone can enjoy. It is much like the traditional fruit cake of long time which is dense in texture and filled with the delicious sweetness of the many dried and candied fruits in the cake.  What I like most about fruitcakes is that they can be very easy to make –  and easy-cooking is like my middle name.  I am for any good looking, wholesome food that takes little time to cook at home.  So if you have a few ingredients left over from baking, and you want a quick and  simple cake this is one to try.

 

 

 EASY HOLIDAY FRUITCAKE

1 1/2 cups raisins
1 cup cherries, chopped
1/2 cup dates, seedless and chopped
1/4 cup mixed candied fruit
1/4 cup chopped almonds
6 tbsp. butter
1/2 cup sugar
3 eggs
1/4 cup all-purpose flour, sifted
3/4 cup uncooked oatmeal
1/4 tsp salt
1/4 tsp powdered nutmeg
1/4 tsp powdered cloves
1/4 tsp cinnamon
1 tbsp orange juice
1/2 tsp.vanilla essence

 

In a large bowl, mixed fruits and almond nuts together in a large bowl.

 

In another bowl, beat the butter until soft;
then add the sugar and cream the butter and sugar together.
Add eggs, one at a time. beat well.

 

Mix dry ingredients together.  Set aside 3/4 of the dry ingredients.

 

Mix the remaining 1/4 of dry ingredients with the fruits and nuts.

 

Add the reserved  3/4  of the dry ingredients to butter mixture; mix well.

Pour batter over fruit; mix well.

 

Add orange juice and vanilla essence.  Mix well.

 

Preheat oven at slow 275 degrees F.  Grease a small loaf pan; line pans with waxed paper. Grease the paper. Pour cake batter into prepared pan.  Bake for about 1 1/2 hours. Let cool thoroughly. Brush with brandy or orange juice.  Cover and keep in cool place, not in the refrigerator.  Please note, it is best to cut this cake with a sharp knife.

Well that's all folks. It's been a pleasure posting all these recipes this year. We look forward to posting many, many more delicious, trini infused creations for the coming year. I could thank many who have been instrumental in helping the site grow to where it has come to exist now but it will be a very long list; from fans to chefs. I thank you all. All the best.

Ah gone until next year 🙂