My mom always made the best fruitcake ever. No candied fruit and not overly sweet. She would make 6 at a time. We would eat the stuff for breakfast, it was so wonderful.
Mom is 87 now and not able to make the fruitcake anymore, but one of my sisters is carrying on the tradition. (Bless you!)
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The fruitcake is made with lots of dried fruit and nuts, but the real secret to this best fruitcake ever is whiskey, guys. The dried fruit is soaked in it for several days, and then after the cake is baked, it is soaked again for several weeks. All the alcohol evaporates and all that’s left is fantastic flavor and moisture. No dry cake here.
I wanted to try a real food fruitcake and used sucanat and sprouted spelt flour. The results are great! Here’s the recipe my way – just keep in mind that it takes 3 – 4 weeks for the full flavor to develop.
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Do you have a favorite fruitcake recipe?
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