Love and light in every bite - Ms M Aged to Perfection Fruitcake

Ms. M opens her kitchen and her heart this season by sharing her delightful fruitcake recipe, her special twist on this timeless Yuletide favorite!

Fruitcake, also known as "fruit bread" or "spiced cake," has been a staple in every home around the world; the moment we hear Christmas carols sung on the streets and lights of all colors dance before our eyes in almost every home or building!

Reminiscent of Christmas lights indeed, fruitcakes are made with candied or dried fruits, nuts, and spices that give its unique color. And for that extra-special flair, fruitcakes are also soaked in spirits. Thus, inhaling its distinct scent can instantly lift one's spirits, making it in tune with the joyous season!

A family tradition handed down to me by my beloved mother, which her own mother, my grandma also imparted to her. I’ve improved this a bit, after experimenting with new techniques and different ingredients. I hope that you will all love this recipe curated by yours truly. May it make the halls of your home sweeter this Christmas!

Love & Light,
Ms. M

Ingredients:
• 3 cups coarsely chopped Brazil nuts or other nuts (walnuts, pecans, or hazelnuts)
• 1 pound of pitted dates, coarsely chopped
• 1 cup halved maraschino cherries
• 1 cup glazed green cherries for a more exciting color
• 1 cup of molasses
• 3/4 cup all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 16 tsp. softened butter (at room temperature)
• 1 tablespoon of spirit. Our recommendation? Dark rum.

In the first step, combine the fruit with the dark rum in a bowl; cover and let soak overnight.

Batter preparation:
• Mix all the dry ingredients in a large bowl until well combined.
• Beat the eggs one at a time.
• Fold in the soaked dried fruits and nuts and mix all together.
• In a separate bowl, soak a cheesecloth in a dark rum with molasses. Set aside.
• Pour into a greased parchment-lined 9x5-inch loaf pan.
• Bake it at 300° for 1-3/4 hours or until a toothpick inserted in the center comes out clean.

Here's Ms. M's top technique: "When the cake is ready to be popped out of the oven, wrap it in cheesecloth that had soaked in dark rum and molasses before storing it in the fridge. To add more moisture to the fruitcake, age it by brushing the mixture of rum and molasses once a week until it is ready for Christmas wrapping." Have a festive and bright Christmas table this year, laden with all your favorite meals, and let Ms. M's signature fruitcake be your centerpiece!