There are many who dislike fruitcake and the fault often lies in the recipe. Since I was a child our family has used a recipe for fruitcake that has passed the smell and taste test for many fruitcake agnostics. The recipe was given to us through family from Canada and the secret lies both in the ingredients and the process of construction which includes simmering the citrons (fruits) in a spicy broth that takes the bitterness away, replacing it with a sweet and aromatic goodness that often turns skeptics into believers.

Here’s the recipe. Makes two loaves.

Things you need to make it include: Two 9 x 5 x 3 inch bread pans either glass or metal. 1 large bowl. A spatula, Measuring cup (1 cup). Measuring spoons. Toothpicks and aluminum foil.

Directions: Bring to a boil for three minutes the following ingredients: 1 1/2 pounds of fruit cake fruit (citrons). 2 cups of water. 2 cups of dark brown sugar. 2 sticks of BUTTER. 2 cups raisins. 2 teaspoons of cinnamon. 1 teaspoon of nutmeg. 1/2 teaspoon of cloves.. 1/2 teaspoon of allspice. 1 tablespoon of salt. Set aside to cool to lukewarm with occasional stirring.

As the mixture is cooling combine 4 cups of white flour, 2 teaspoons of baking soda, 2 teaspoons of baking powder, and, if you wish, 1 and 1/2 cups of chopped walnuts.

When the liquid ingredients have become lukewarm mix wet and dry together and spoon in equal measures into aluminum foil lined bread pans. Bake for at least one hour at 350 degrees (F) and check for being done with a toothpick as you would a cake. You may need to extend the baking time to 1 hour 15 minutes if using a glass pan.

Wrap the loaves, when they cool, in aluminum foil and let rest for at least a week for best flavor.

From our family to yours over the years and generations!