HOW TO MAKE HOLIDAY FRUIT CAKES

Christmas wouldn't be Christmas without cakes and puddings bursting with sugar, spices, and fruits, and fragrant with sherry, wine, or brandy. The batter for fruitcakes can be baked in almost any shape or size of container that can be lined with aluminum foil or plain brown wrapping paper. Ring molds, tube pans, loaf pans, melon molds, fluted molds are all good, and for gift-giving, empty 1-pound coffee or shortening cans hold just bout 1 pound of your favorite fruitcake. Ordinary clay or ceramic flower pots may also be used both for baking and for giving.

 When the cakes are cool, remove them from the cans or pots while you decorate the containers with gift paper, decals, gold trim, and so on. Glaze the tops with confectioners sugar frosting and decorate with bits of candied fruits and nuts.

Wrap the decorated cakes in transparent film, return them to the cans or pots, and top with a colorful bow. If the cans are the kind with plastic lids replace them, by all means, before attaching the bow. Reserve the containers with the plastic tops for fruitcakes that you are going to ship by parcel post or air.

For individual servings of fruitcake, bake the batter in cupcake pans lined with fluted foil cups. When cool, package them on lacquered trays or earthenware cake plates, in large glass canisters or clear plastic boxes decorated with decals. Overwrap if necessary and attach some baubles and bows. The fruits and nuts specified in a fruitcake recipe can be changed providing the total number of cups remains the same. Spices may be varied in the same way.

To Bake Fruitcakes: Long slow cooking is used in baking fruitcakes, generally 250-300 degrees F. One-pound cakes will take about 1 1/2 hours; large ones 3-4 hours; while individual cupcake sizes will be done in 30-40 minutes. However, before removing any fruitcake from the oven be sure to insert a cake tester down through the center. If it comes out clean with no soft batter adhering to it, the cake is done.

For a greater volume, moist texture, and a shiny top, place a shallow pan of hot water on bottom shelf of the oven during the baking period. Cool fruitcakes in the containers in which they were baked, then remove from containers to store and ripen.

To Store Fruitcakes: Wrap the cooled cakes tightly in aluminum foil and store in tightly closed container.  Store at  least a week before cutting and serving; when kept longer than that, open the foil every couple of weeks and moisten the cakes with a little wine, rum, or brandy.

To Cut Fruitcakes: If the fruitcake is chilled before cutting, it will cut more easily. Use a sharp, sturdy knife.

2 cups red candied cherries

2 cups green candied cherries

1 cup cognac

1 cup chopped candied citron

1 cup chopped candied lemon or orange peel

2 cups seedless golden raisins

2 pounds whole pitted dates

6 cups whole Brazil nuts

6 cups pecan halves

3 cups flour

3 cups sugar

2 teaspoon baking powder

1 teaspoon salt

12 eggs

1 tablespoon vanilla

In a small bowl combine red and green cherries. Pour the cognac over them and let them soak for 1/2 hour, stirring occasionally. While they are soaking, prepare your pans. Use 9 x 4 x 3-inch loaf pans or a variety of copper molds or clean empty cans. Oil them and line with plain brown wrapping paper. Oil the paper well. Set aside.

Drain the cognac off the cherries and reserve. In large preserving kettle combine cherries, citron, peel, raisins, dates, and nuts. Combine flour, sugar, baking powder, and salt. Sprinkle over the fruit and nut mixture and toss lightly .

Beat eggs until light and fluffy. Stir in the vanilla and pour over the fruit and nut mixture. Mix just enough to moisten all the dry ingredients. It -will be a very stiff fruit-filled mixture. Spoon it into prepared pans, leveling the top with the back of a spoon.

Bake in a 300 degree F oven for 2 1/2 hours, or until cakes test done. If batter is baked in smaller pans than the standard loaf pan the baking time will be shorter.

Remove cakes from oven, prick cakes deeply with a wooden pick, and spoon over each a little of the

reserved cognac. When cool enough to handle, remove cakes and the paper lining to a rack to cool completely. When cool, discard paper and wrap each cake tightly in aluminum foil with a double seal on top. Store in a cool place for at least three weeks before using. Open the packages each week and spoon a few teaspoons of cognac over each. Makes 4 cakes. Recipe may be halved.