Best Fruitcake Recipe

Fruitcake

Mix the following ingredients together in the boiling water, turn down and simmer for 20 minutes.
Let cool.

1 1/2 C. muscats - forget finding them at the store, but you can order them in bulk from Sun-Maid. I use the regular Sun-Maid raisins.
1 1/2 C. chopped, pitted dates
2 C. sugar
2 C. boiling water
1/3 C. shortening

In a bowl, mix together:

3 C. flour
1 t. salt
1 t. baking soda
2 t. cinnamon
1 t. ground cloves

Add the cooked ingredients to the dry ones. Mix thoroughly.
Add 1 - 3 ounce package of the following candied fruits: orange peel, lemon peel, pineapple, citron and cherries.
Add 1 C. chopped walnuts

Bake in one, greased and floured, 7.5 inch by 12 inch pan
Bake at 325 degrees for about 90 minutes.
I use empty coffee cans, or mini loaf pans, which will bake about 5 small cakes.
The batter will be heavy and sticky.
They will rise about an inch, or so.
*I tried adding the fruit & nuts to the cooked dates & raisins BEFORE adding the flour mixture. I like it better - it's easier to mix. - Dec. 15, 2007

When they're done, let them cool on a rack, then wrap them in brandy soaked cheesecloth, wrap in aluminum foil, and store for a few days, week, etc. Best to cool them in a cool place.

Updates:
http://deskdiva.blogspot.com/2008/11/time-to-think-about-fruitcake.html

http://deskdiva.blogspot.com/2008/11/first-batch-of-fruitcakes.html