Drew’s Light Fruitcake 🍒🎂

Description:

This delightful recipe for Drew’s Light Fruitcake has been a cherished tradition since December 1964 when it first graced the pages of an old, beloved cookbook, its origins now lost to time. A testament to enduring love and culinary creativity, this fruitcake holds a special place in the heart of the baker, who fondly recalls it as the inaugural cake of her married life. Over the course of more than three decades, she has lovingly refined and perfected the recipe, resulting in a confection that has become a perennial favorite among family and friends alike. Every year, as the holiday season approaches, these moist, flavorful fruitcakes make their appearance, eagerly awaited by those who have come to savor their unique blend of wholesome ingredients and rich, boozy undertones. With a careful balance of pecans, golden raisins, and a touch of bourbon, each slice of Drew’s Light Fruitcake is a symphony of taste and texture, evoking memories of cozy winter evenings and festive celebrations. 🎄✨

Recipe Details:

• Servings: 32
• Yield: 2 fruitcakes
• Prep Time: 1 hour
• Cook Time: 2 hours
• Total Time: 3 hours
• Category: Dessert
• Keywords: Fruit, Winter, Christmas, Thanksgiving, Weeknight, Mixer, For Large Groups, Oven, Small Appliance, < 4 Hours

Ingredients:

Instructions:

1. Preheat your oven to 275 degrees Fahrenheit.
2. Prepare two 8x4x2-1/2-inch loaf pans by spraying them with Baker’s Joy or greasing and flouring them.
3. Soak the raisins in hot water to plump them up.
4. Combine 1 1/2 cups of flour, baking powder, and salt in a bowl, then set aside.
5. In a separate small bowl, beat the eggs and mix in the lemon and orange juices, then set aside.
6. Drain the soaked raisins.
7. In a large bowl, mix together the candied fruit, chopped pecans, and raisins, then sprinkle with 1/2 cup of flour and toss to coat.
8. In another large mixing bowl, cream the butter until soft, then gradually add the sugar and beat until fluffy and well combined.
9. Add the egg mixture to the butter and sugar mixture, beating well after each addition.
10. Alternately, add the flour mixture and egg mixture to the butter and sugar mixture, beating on medium-low speed until the batter is smooth after each addition.
11. Fold the batter gently into the fruit and nut mixture until evenly distributed.
12. Pour the batter into the prepared loaf pans, filling each about 1-inch from the top.
13. If desired, decorate the tops of the cakes with cherry halves and pecan halves.
14. Place the loaf pans on a large cookie sheet and bake in the preheated oven for 2 hours, rotating the sheet halfway through if needed.
15. Remove the cakes from the oven and immediately pour 2-3 tablespoons of bourbon over each cake.
16. Allow the cakes to cool in the pans for about 30 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

Seasoning and Storage:

1. Cut muslin or cheesecloth into large rectangles.
2. Moisten the cloths with bourbon and wrap each cake tightly.
3. Place the wrapped cakes in resealable plastic bags, adding any remaining bourbon from the bowl.
4. Store the cakes in a cool, dark place for 2-3 weeks, periodically adding more bourbon to keep them moist.
5. Once seasoned, the fruitcakes can be given as gifts, enjoyed immediately, or frozen or refrigerated for longer storage.

Additional Notes:

• Customize: Feel free to substitute different candied fruits or nuts to suit your taste preferences.
• Storage Tip: For longer shelf life, freeze candied fruit for future use.
• Alternative Seasoning: If preferred, orange juice can be used instead of bourbon, but refrigeration is necessary.
• Longevity: These fruitcakes can be refrigerated for over 6 months without compromising taste or texture.

Indulge in the timeless tradition of Drew’s Light Fruitcake, a labor of love that only gets better with time. Whether shared with loved ones or savored solo, each slice is a testament to the joy of homemade goodness and the warmth of holiday memories. 🎁🍰