The unique fruitcake that is actually worth a taste is one that many have been eating for years and really, truly, honestly, like.
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Fruitcakes are widely given as gifts to teachers, grandparents, coworkers, bosses, in-laws, and mailmen, but giving it to a best friend, spouse, significant other, or secret crush is grounds for the silent treatment if not worse. What is it about the fruitcake that makes it the butt of all yuletide jokes? Are all fruitcakes that horrible? There must be at least one that can hold its own and please a few palettes.
Well, there is. The unique fruitcake that is actually worth a taste is one that many have been eating for years and really, truly, honestly, like. It comes from the kitchen of Marie Novicki. The recipe originally came from the local newspaper, but has been altered over the years by Marie to further enhance the distinct taste. Unlike most fruitcakes, this one is not soaked in any sort of liquor nor does it contain candied cherries of any sort.
This recipe Serves 10
Almond Fruitcake Ingredients:
1 1/3 cups oil
2/3 cup sugar
3 whole eggs
1 teaspoon almond extract
2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups grated red delicious apples (with skins)
1 1/2 cups chopped dried apricots
1/2 cup dried cranberries, chopped
1/2 cup candied lemon peel, chopped
1/2 cup candied orange peel, chopped
1/2 cup candied citron, chopped
1 cup flaked coconut
1 cup blanched slivered almonds (toasted, if desired)
Amaretto Sauce (see below)
1/2 cup almonds, sliced and toasted
Preheat oven to 325ºF.
Grease and flour a 10-inch tube or Bundt pans.
In a large bowl, combine oil, sugar, eggs, and almond extract.
Beat 2 minutes with electric mixer at medium speed. In another bowl, combine flour, soda, and salt.
Gradually blend flour mixture into oil mixture at low speed.
Mix in apples, followed by the apricots, cranberries, candied peel and citron, coconut, and blanched almonds.
Blend all ingredients thoroughly. Pour into greased and floured pan.
Bake in a 325ºF oven about one hour until springy to the touch and a toothpick inserted in the center comes out clean.
Cool on a rack for 15 minutes. Turn out of the pan onto the rack.
Wrap while still slightly warm (plastic wrap, or foil works).
Store at room temperature for up to one week; freeze up to one month.
To Serve: Slice with a thin, sharp knife and spoon 2 to 3 tablespoons hot Amaretto sauce over each serving. Sprinkle with toasted almonds.
Bake in mini-Bundt pans; reduce cooking time by about 15 minutes.
Start checking them after 40 minutes as oven temperatures vary.
You don’t want them to burn!
Use golden raisins or currants instead of dried cranberries.
When giving as gifts, you can skip the Amaretto sauce.
This fruitcake is delicious on its own.
Amaretto Sauce Ingredients:
1 1/2 cups water
3 tablespoons sugar
1 tablespoon lemon juice
3/4 cup Amaretto liqueur
2 1/2 tablespoons cornstarch
1/4 cup butter
Amaretto Sauce Instructions:
In a one quart saucepan, combine water, sugar, and lemon juice.
Bring to a boil.
In a small bowl, mix Amaretto and cornstarch until smooth.
Stir the Amaretto mixture into the sugar mixture.
Cook and stir over medium-low heat until thickened and smooth, about 5 minutes.
Stir in the butter to blend thoroughly.
You can cover the sauce and refrigerate it for a week.
Reheat in a small saucepan over low heat.