I have been perusing quite a number of different fruitcake recipes, including the ones above. While the basic ingredients are the same -- butter, eggs, flour, spices, preserved fruits, nuts -- there is quite a startling variation in the proportions, what sort(s) of fruits, and what sort of liquids - if any - are used. (I was particularly surprised to find a large number of recipes not using molasses - I thought that would be a given!) There is also quite a bit of variation in the methods of preparation.
Well, one of the things I love about making cheese is the freedom to experiment with variations to see how it affects the final result, and to try to emphasize the flavors and textures that we particularly want. With that in mind, I decided to assemble my own recipe from the various options that I have been reading. I especially like fruitcake that is extra nutty, so my experiment adjusts the proportions of fruit and nuts accordingly. Will it work? Will it be any good at all? That remains to be seen - ask me in a few weeks! But I will say that the batter tasted pretty darn good, maybe even close to heavenly.
But in case anyone is interesting in the franken-fruitcake recipe that I came up with, I have attached it. If you read it, you'll see alternatives that other recipes suggest in parentheses -- these are not alternatives that I have tried for this round, but things that I wanted to keep in mind for future experimentation.
Whatever your fruitcake preference (including none at all), I wish you all a blessed holiday season!
