Ah, the maligned fruitcake. Many store-bought varieties, stuffed with unrecognizable candied bits, deserve their bad reputation--but not these wonderful cakes, made with a generous serving of dried fruit and candied orange peel in a light batter. There's only one trick: buy the best-quality, moist dried and candied fruit you can afford.
To “ripen” fruitcakes, wrap the cooled loaves in a piece of cheesecloth drizzled with 2 tablespoons bourbon or brandy, then seal tightly in plastic wrap and foil; refrigerate for up to 2 months, wetting the cloth every 2 weeks.
Candied orange peel is available from The Baker's Catalogue, bakerscatalogue.com, (800) 827-6836.
204 calories; protein 2.3g; carbohydrates 41.8g; dietary fiber 2.8g; sugars 29.7g; fat 3.9g; saturated fat 1g; cholesterol 2.5mg; vitamin a iu 637.3IU; vitamin c 9mg; folate 5.4mcg; calcium 43.9mg; iron 0.9mg; magnesium 10.7mg; potassium 254.8mg; sodium 90.7mg; thiamin 0.1mg.