My Fruitcake Recipe *laughs*

Ok ok I know .. I'm sorry to those of you who were expecting a fruitcake from me. Since I usually start the planning process during Thanksgiving, I didn't this year. I was down in Gulf Shores at the beach. I bought all the ingredients though but never made it. Life got real crazy with two last minute gigs and lots of accompanying. Here it is adapted from my godma's recipe.. in a typical Gloria sort of way:

Fruit Cake Recipe

1. 4 cups (675g) mixed fruit & nuts: red & green cherries chopped, black & golden raisins, dried cranberries, chopped walnuts etc.
2. ¼ cup mixed peel: orange, lemon rind fresh (Don’t use candied citron!)
3. ½ cup dark rum (Myers Jamaican is my preference) or peach brandy
4. 1-2 tsb plain flour
5. Two sticks of butter softened (250g)
6. 1 cup brown sugar
7. ¼ cup of light corn syrup
8. ¼ cup marmalade
9. 1 tsp vanilla essence
10. 3 large eggs (room temperature preferred)
11. 1 ¼ cups of plain flour
12. 1 heaped tsp of baking powder
13. 2 tsb mixed spices: cinnamon, cloves, nutmeg
14. pinch of salt
15. 2 loaf pans & wax paper to line
16. Extra pan for water
17. Foil to wrap

Directions:
1. Macerate mixed fruit and peel with dark rum or peach brandy in a large bowl and cover. If possible, let it stand overnight.

2.Cream butter, brown sugar, light corn syrup, marmalade and vanilla essence together. Beat until fluffy.

3. Whisk eggs lightly in separate bowl.

4. Sift flour, baking powder, mixed spices and salt together.

5. Pre-heat oven to 300 F.

6. Add eggs and flour to batter alternately.

7. Dust fruit mixture with 1-2 tablespoons of flour.

8. Add fruit mixture to batter a little at a time. Stir to mix evenly.

9. Line 2 loaf pans (4x10) or 3 smaller foil ones 3X6.. with greased wax paper. Tip: Save the butter wrapper to grease paper.

10. Pour batter into pans.

11. Place a pan of water in the oven. Bake in top rack of oven for 50-60 mins at 300F. If cake browns before it’s done, cover sides with foil.

12. Check cake by poking a skewer into the middle. If it comes out clean, it’s done.

13. When cake is done, remove from oven & let it cool in the pan. Brush top of cake with rum.

14. When it is totally cool, remove cake from pan and place on piece of foil. Brush all sides of cake with rum and cover with foil. Place in fridge or cool place.

15. Brush rum again the next day.

16. Let the cake sit for a few days to a week and THEN enjoy!