WHITE FRUITCAKE

"Traditional fruitcakes are made early in the fall and drenched in rum or whiskey before they are stored away in dark tins to ripen before Christmas. Our white fruitcake is a simpler, lighter version of such holiday fare. No need to make it long before serving -- it can be enjoyed soon after it is taken from the oven and glazed with a sugary white frosting."

1/3 cup dark raisins
1/3 cup golden raisins
1/3 cup diced mixed candied fruit
3 red candied cherries, halved
3 green candied cherries, halved
1/3 cup dark rum
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
Pinch salt
3 eggs
1 teaspoon vanilla
1/4 teaspoon freshly grated nutmeg
2 cups plus 2 tablespoons all-purpose flour (divided)
1 tablespoon baking powder
1/4 cup chopped walnuts or pecans
FOR THE SUGAR GLAZE:
1 1/4 cups powdered sugar, sifted
2 tablespoons lemon juice
Candied cherries and angelica (available at special food shops;
optional garnish)

In a small bowl let the raisins, golden raisins, mixed candied fruit, candied red cherries and candied green cherries soak in the rum for a minimum of 6 hours or overnight.

Preheat the oven to 375 degrees F. Generously butter a 12-by-4 1/2-by-3-inch loaf pan.

In a bowl beat the butter, sugar and salt with a mixer for 10 minutes. Beat in the eggs, 1 at a time, and beat in the vanilla and nutmeg.

Into another bowl sift 2 cups of the flour and the baking powder. Stir this mixture into the butter mixture in 4 batches. Drain the dried and candied fruits in a strainer set over a bowl and add the rum to the batter.

Dry the fruits on paper towels. In a bowl toss them with the remaining 2 tablespoons flour. Shake the fruits in a sieve to rid them of excess flour and fold them into the batter with the nuts.

Pour the batter into prepared pan and bake in the middle of the oven for 10 minutes. Reduce the heat to 325 degrees and bake 40 minutes more, or until the cake is puffed and golden. Let the fruitcake stand in the pan for 10 minutes and turn it out onto a rack to cool completely. The fruitcake can be made 3 days ahead up to this point and kept in a cool, dry place, wrapped tightly in plastic wrap.

TO MAKE THE SUGAR GLAZE:
In a bowl whisk together the powdered sugar, lemon juice and 1 tablespoon water. Add more water, if necessary, to make a thick, spreadable glaze.

Set the rack with the cake over a shallow pan. Spread the cake with the glaze and decorate it with candied cherries and angelica. Let the glaze set for at least 1 hour.

Makes 1 fruitcake, 24 slices
Source: Gourmet's Holidays and Celebrations