Old-Fashioned Fruitcake

A true family favorite here! This is "Aunt Stella's Fruit Cake," and it's delicious (and labor intensive). As with many old-fashioned recipes, you'll have to use some intuition and general cooking know how. I can find many of these ingredients in my local grocery's bulk section, so I "eyeball" some of the amounts. Photos of some of the steps follow the main recipe. It's also part of The Recipe Box Project.

Old-Fashioned Fruitcake

• 1 pound butter
• 1 pound sugar
• 1 dozen eggs, room temperature
• 1 1/2 pounds flour
• 1 t. nutmeg
• 1 t. cloves
• 1-2 t. cinnamon (we use 2)
• 1 t. allspice
• ~12-oz. raisins
• 1 pound candied cherries (we like a mix of green and red)*
• 1 1/2 pounds mixed candied fruit (pineapple, citron, lemon, and orange peel)*
• 1 "package" currants, optional (~6 ounces?)
• 1 "package" dried figs (~6 ounces?) or small jar fig preserves
• ~6-7 ounces dates, preferably chopped
• 1 pound nuts (we like pecans), preferably chopped
• cheesecloth
• bourbon

*you will need 2 1/2 pounds, total, of candied fruit. The more you can find already chopped, the better. Mixed fruit containers are fine, but you will want at least one small container of whole cherries if you want to use some to decorate the top.

Directions:

1. Prepare pans: line with parchment paper and spray thoroughly. We use aluminum loaf pans in various sizes. Preheat oven to 200-250 degrees (aim for the middle if you don't know your oven well).
2. Sift flour and spices together. Set aside.
3. Chop all fruit and nuts that aren't already chopped. You can combine them all in the same (large) bowl. Set aside.
4. Cream butter and sugar together.
5. Beat eggs and gradually add to butter/sugar mixture, beating thoroughly as you go.
6. Gradually add in flour/spices mixture, beating thoroughly after each addition.
7. Add in preserves, if using.
8. Pour batter over fruit/nut mixture. Stir well with a giant, wooden spoon, or go ahead and use your hands! (This is what we do.)
9. Scoop batter into prepared pans.
10. Bake for around 3 hours in a "very low oven." Check after 2 1/2. You're looking for a clean toothpick, but also that the top looks done. 
11. Remove cakes from pans and let cool. When completely cooled, pour some bourbon over (you can poke a few holes in the top of the cakes with a toothpick for even more bourbon flavor).
12. Wrap cakes in cheesecloth. Place each cheesecloth-covered cake in a tin with a lid and let "cure" for a few weeks. It will taste best after a few weeks of this "curing" stage.
13. Fruitcakes may be frozen before the bourbon/cheesecloth stage. 

~Makes 3 standard loaf-pans.

Directions with some photos:

• Prepare pans: line with parchment paper and spray thoroughly. We use aluminum loaf pans in various sizes. Preheat oven to 200-250 degrees (aim for the middle if you don't know your oven well).
• Sift flour and spices together. Set aside.
• Chop all fruit and nuts that aren't already chopped. You can combine them all in the same (large) bowl. Set aside.

• Cream butter and sugar together.
• Beat eggs and gradually add to butter/sugar mixture, beating thoroughly as you go.
• Gradually add in flour/spices mixture, beating thoroughly after each addition.
• Add in preserves, if using.
• Pour batter over fruit/nut mixture. Stir well with a giant, wooden spoon, or go ahead and use your hands! (This is what we do.)

• Scoop batter into prepared pans.
• Bake for around 3 hours in a "very low oven." Check after 2 1/2. You're looking for a clean toothpick, but also that the top looks done. 

• Remove cakes from pans and let cool. When completely cooled, pour some bourbon over (you can poke a few holes in the top of the cakes with a toothpick for even more bourbon flavor).

• Wrap cakes in cheesecloth. Place each cheesecloth-covered cake in a tin with a lid and let "cure" for a few weeks. It will taste best after a few weeks of this "curing" stage.
• Fruitcakes may be frozen before the bourbon/cheesecloth stage. 

~Makes 3 standard loaf-pans. If you did it right, your kitchen will look something like this ;-) :

And, just for fun, a little peek into the recipe box archives:

Green Ketchup

This is amazingly good: complex, sweet, tangy, faintly spicy. It reminds me of a good BBQ sauce. I have to confess to adding a few drops of food coloring.... If something's called "Green Ketchup," it should be green, right? This takes a while, but isn't that labor intensive; most of the time you just walk by and stir the pot.

Green Ketchup

Recipe from How to Cook Everything, 10th ann. edition

• 2 T. pickling spices
• 3/4 c. cider vinegar
• 2 T. neutral oil (canola, corn, etc.)
• 4 cups cored, chopped green tomatoes
• 2 cups peeled, cored, chopped tart green apples
• 1 onion, roughly chopped
• 1 celery stalk, roughly chopped
• 1 green bell pepper, roughly chopped
• 1 jalapeno, seeded and chopped
• 1/2 c. brown sugar
• 1 c. water
• salt, to taste (I used very little)
• cayenne, to taste

1. Heat the pickling spice and the vinegar in a nonreactive saucepan until almost boiling. Put it aside to steep (for at least 45 minutes--but you won't need it for that amount of time, even if you proceed right away with the recipe).
2. Heat the oil in large pot over medium high heat; when hot, add the onion, celery, bell pepper, and jalapeno. Cook, stirring occasionally, until onion is soft (about 10 minutes). Add the tomatoes, apples, and water; stir well, scraping the bottom of the pot to prevent sticking. Adjust heat so the mixture bubbles gently and continue to cook, stirring occasionally, until slightly thickened, about 45 minutes, being careful not to let the tomato stick to the bottom and burn.
3. Strain the vinegar and stir it into the tomato mixture along with the sugar, salt, and cayenne pepper (I added just a touch--you can always add more at the end!). Continue cooking for another 45 minutes or so. Use an immersion blender or regular blender to puree. Taste, adjust seasonings, and refrigerate for up to 2 weeks or freeze.

Makes about 1 quart

Green Tomato Relish

I'm still at it: working with my 10+ pounds of green tomatoes. This recipe is a real winner; it's technically a "relish" but tastes much more like a "salsa" (what's the difference, anyway?). If you don't have any green tomatoes, then you're out of luck. I'm going to have to make another batch following the recipe as originally written (my notes are below); I think I'll like it even better than my accidental changes.

Green Tomato Relish

Recipe from Farmgirl Fare.

• 2 pounds green tomatoes, cored and chopped (I use a combo of Romas and Mr. Stripeys)
• 1 pound white or yellow onions (I left out--oops...it would be even better!)
• 3/4 pound sweet peppers (I used yellow)
• 1/2 pound tart cooking apples, cored and chopped (I used a pound)
• 6 garlic cloves, finely chopped
• 1 cup apple cider vinegar
• 1 T. kosher or sea salt
• 4 jalapeno peppers, cored, seeded if desired, and finaly chopped
• 2 T. chopped cilantro
• 1 t. ground cumin

1. Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large, nonreactive saucepan and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about an hour.
2. Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes.
3. Carefully puree the mixture using an immersion blender (ideal) or in batches in a traditional blender until still somewhat chunky.
4. In canning, return the pureed relish to a boil, then ladle the hot mixture into hot, sterilized jar, leaving 1/4-inch headspace. Process for 15 minutes in a boiling-water canner. Store in a cool, dark place. You can also freeze this mixture.

Makes 3 pints

Carrie's Strawberry Jam

Carrie lives in a small town that has a strawberry festival every year. They grow tons of strawberries! She's learned to make great strawberry jam--freeze it or can it. (I realize this posting is way past strawberry season--file it away in your memory for next May!)

2 pounds strawberries, hulled

4 cups sugar (less if your berries are really sweet)

1/4 cup lemon juice

Stir all in a LARGE pot over low heat until sugar dissolves (jam can really splatter, so keep hot pads handy to stir and make sure it's a deep pot). Once sugar dissolves, raise heat to high and stir frequently until the jam has reached 220 degrees. If it seems to be taking a while, you can always take a spoon which you thought to stick in the freezer before starting your jam (!), stick it in the jam, pull it out, and see how the jam cools/sets on the spoon. Alternately, stick a plate in the freezer before starting your jam. Spread some jam on the plate. If you can draw a line through it and it starts to run back together, it's done.

Makes ? pints--I can't remember!

Basic (Cooked) Salsa

Homemade salsa was my first exposure to canning--about 10 or 12 years ago. My friend Barb introduced me to the joys of this experience, cheerfully donating most of the produce from her own garden. I wish so much I still had her recipe because it was amazing!!! It even had basil in it which was a nice touch. Below is the recipe I used this year; it's a wonderful, fresh-tasting, basic recipe. Remember to always follow instructions and measurements when canning to ensure the food will be safe to eat. Do not change proportions; you may switch out herbs or reduce hot peppers only.

Recipe from Better Homes and Gardens New Cookbook, 12th edition

• 7 pounds tomatoes (20 medium all-purpose; more if you use romas)
• 3 c. green peppers, any combination of the following (listed in order of heat): bell peppers, Anaheim, poblanos, hot bananas
• 1/3 c. hot chili peppers (jalapenos, serranos, etc.)
• 2 c. coarsely chopped onion
• 1/2 c. snipped fresh cilantro or parsley
• 1 c. vinegar
• 1/2 c. tomato paste
• 5 cloves garlic, minced
• 1 T. sugar
• 1 t. salt
• 1 t. pepper

1. Chop, chop! Chop all tomatoes, removing stem end and any bad spots. No need to peel and seed for this recipe (of course, if you hate skin, feel free to peel tomatoes). Let tomatoes drain in a colander for 30 minutes or so (or just cook them longer).
2. Seed and chop all peppers; if using hot peppers, make sure you wear gloves or wash your hands. I never wear gloves, and my hands are on fire right now as I type....
3. Place drained tomatoes in an 8-quart pot. Bring to boiling; reduce heat. Simmer, uncovered, 45 to 50 minutes or till thick and chunky; stir frequently. Add remaining ingredients. Bring to boiling. Remove from heat.
4. To Can: Ladle salsa into hot, sterilized pint jars, leaving 1/2-inch headspace. Wipe jar rims and adjust lids. Process in a boiling-water bath for 35 minutes (start timing when water begins to boil).
5. To Freeze: Place the pot in a sink filled with ice water; stir mixture to help it cool. Spoon into wide-top freezer containers, leaving 1/2-inch headspace. Seal, label, and freeze up to 6 months.

Makes 4 pints

Note: I like my salsa a bit sweeter than this recipe, so I stir in a spoonful of sugar to a new jar when I open it. You can also add more heat to individual jars when you open them by adding an extra chipotle pepper or jalapeno pepper or cayenne pepper or.....

Barbecued Almonds

If you need a fun, gourmet gift for anyone on a low-carb diet (or who might be diabetic or watching their sugar intake), these almonds fit the bill! Addictive, slightly spicy, and sugar free, they are a nice change from the myriad sweet snacks and gifts this time of year. They're also inexpensive when you find almonds on sale (my Kroger ran a deal today where 1 pound of almonds was only $3! At half a pound per gift, that makes a very inexpensive gift!). I give these to neighbors, doctors, our pastor, etc. (I package them by themselves or half-and-half with Sweet Spice Pecans.)

Recipe from America's Test Kitchen Family Cookbook

• 2 c. whole, raw almonds with skins (about 2/3 pound)
• 1 T. olive oil
• 1 t. salt
• 1/4 t. pepper
• 1/2 t. cumin
• 1/8 t. chili powder
• 1/8 t. cayenne pepper
• dash cloves

Heat oil in a 12-inch nonstick skillet (I use my 10-inch cast iron skillet). Add almonds and remaining ingredients. Toast the almonds over medium-low heat, stirring often, until they are fragrant and the color deepens slightly, about 8 minutes. (The spices will be fragrant almost immediately, but after about 8 minutes, you'll get a faint whiff of almond in the mix.) Transfer to a plate lined with paper towels and allow to cool before serving. The almonds can be stored at room temperature, wrapped tightly in plastic wrap, for up to 1 week. (I package them in wax paper in a tin.)

Makes 2 cups

Sweet Spice Pecans

I have been making these pecans for 3 years now as Christmas presents--there are people on this "list" who tell me that they look forward to the Christmas pecans and scarf them down immediately upon receiving them. They are yummy! This is a nice little gourmet gift and doesn't rob the bank; pecans are often on sale during fall and early winter months for $5-$7/pound. I usually figure on 1/2 a pound per gift, more or less. We give these to neighbors, the pediatrician, our pastor, and so forth. The spice blend called for really makes them; cardamom can be bought inexpensively at places like World Market and stores which sell spices in bulk (your regular grocery store will charge you and arm and a leg!). One year, I made extra of the spice blend and packaged that up as a gift along with the pecans and the recipe.

Recipe from Southern Living, November 2005

Sweet Spice Blend (also good on glazed carrots and in rice)

• 2 tablespoons light brown sugar
• 2 tablespoons ground cinnamon
• 4 teaspoons dried ground ginger
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom

Mix all together and store in an airtight container. Makes about 6 tablespoons, or enough for about 6 pounds of nuts.

Sweet Spice Pecans

• 3/4 cup sugar
• 1 tablespoon Sweet Spice Blend
• 3/4 teaspoon salt
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves*

*can use other nuts such as whole almonds and walnut halves, but pecans are the best!

1. Combine first 3 ingredients in a medium bowl; set aside.
2. Beat egg white and 1 tablespoon water in a medium bowl using a handheld egg beater or a wire whisk until foamy. (No liquid should remain.) Add pecans, stirring until evenly coated.
3. Add pecans to sugar mixture, stirring until evenly coated. Place pecans in a single layer on a buttered 15- x 10-inch jelly-roll pan. (If using a stoneware sheet, you won't need to butter it.)
4. Bake at 275° for 50 to 55 minutes, stirring every 15 minutes. Spread immediately in a single layer on wax paper; cool completely. Store in an airtight container.

Makes 1 pound nuts (~5 cups)