exploring, preserving: past, present

The Obligatory Christmas Fruit Cake

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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.



Author: tjthiessen

explorer, administrator, consultant, student, leader

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