I didn’t always like fruit cake. And nowadays, there’s only one kind of fruit cake I like…my mom’s recipe.
Mom’s recipe uses six cups of fruit (including cherries, currants, raisins, pineapple, and candied citron) and only 1 1/2 cups of flour. Just enough to hold the fruit together.
A bit of dark coffee, half a cup of sherry, some cinnamon and nutmeg provide spice and flavour.
Two hours in a 300 degree oven, some more sherry poured on top as it cools (for a yummy glaze), and this – this means it’s almost Christmas.