Recipe: Joanne's Very Best Fruitcake

JOANNE'S VERY BEST FRUITCAKE

Joanne Johnson wrote: "This recipe was given me by a friend in 1955; it had won a first prize at the Wisconsin State Fair and subsequently was published in 'The Wisconsin Agriculturist & Farmer.' Based on family preferences, I normally use one full pound of dates, and omit the 1/2 pound raisins. Also, my friend, a marvelous cook, uses 1/2 cup lard for half of the butter/margarine called for in the recipe.

"I wish also to add that my mother made wonderful fruitcake. When we were to be out of the country for an extended time (back in the '60s), Mother washed and bleached new dishcloths to wrap her fruitcakes in. She soaked the dishcloths in brandy first, and then poured on more brandy after the wrapping. Finally, she secured the cakes and their "preservative wrappers" in several thicknesses of plastic, including plastic bags. Those fruitcakes traveled to Europe, to India, and back to Europe in our suitcases and trunks, and were praised by all, including the English, wherever we served them."

3 ounces candied lemon peel, shredded (see note)
3 ounces candied orange peel, shredded
1/2 pound candied cherries, halved
4 ounces walnuts, halved
4 ounces pecans, halved
1/2 pound pitted dates, halved
1/2 pound raisins
4 ounces candied pineapple, cut to the size of an almond
4 ounces candied citron, cut to the size of an almond
1 3/4 cups flour (divided, sift before measuring)
1 cup (2 sticks) butter or margarine
1/2 cup sugar
1/2 cup honey
5 eggs, well-beaten
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup orange juice

Combine fruit peels, cherries, nuts, dates, raisins, pineapple and citron and dredge in 1/4 cup flour.

In another bowl, cream butter and sugar, add honey, then eggs, and beat well. Pour batter over fruit and mix.

Sift together salt, baking powder, allspice, nutmeg, cloves and remaining 1 1/2 cups flour. Add half the dry ingredients to butter mixture. Add orange juice, then remaining dry ingredients. Preheat oven to 250 degrees.

Divide mixture between two 8 1/2-by-4 1/2-inch loaf pans. Set pans on middle rack in preheated oven. Set another pan on lowest rack and fill halfway with water.

Bake in preheated oven 1 hour 45 minutes.

Note: If you cannot find candied fruits this time of year, one tub (16 ounces) of glace cake mix can be substituted - but the fruitcake will not be exactly the same.

Variation: Use 1 pound dates, and omit the raisins.

Makes 2 loaves
From: Joanne Johnson
Source: Milwaukee Journal Sentinel on June 26, 2002.