Fructose Fruit Cake

by

James K. Sayre

NFL Pro Bowl Sunday, 7 February 1999

description: a modern version of traditional dark holiday fruitcake. A rich, sweet cake, made with somewhat less sugar and butter.

yield: this recipe yields four loaves when baked in bread pans.

Ingredients:

3 +1/2 cups white flour

1/4 cup wheat germ

1/4 cup whole wheat flour

2 cups fructose sugar

1 teaspoon salt

1 tablespoon cinnamon

1 tablespoon allspice

1 teaspoon ginger

2 cups soaked large black raisins (Muscat raisins, if available)

2 lbs golden raisins

1 lb pitted dates

2 cups pecans

2 cups mixed nuts

6 eggs

1 teaspoon orange extract

1/4 cup brandy

1 cup tangerine peel marmalade (made with fructose)

1 cup canola margarine

Baking instructions:

0. make tangerine peel marmalade several days beforehand.

1. pre-heat oven to 275° F and put a small pan of water into the oven

1. mix all dry ingredients in one large mixing bowl.

2. mix all wet ingredients in a second mixing bowl.

3. combine all ingredients in the larger mixing bowl. .

4. put mixture into several greased bread pans and place them all in the oven.

5. bake at 275° F for up to three hours to ensure that all the cakes have all been completely baked.

6. remove cakes from oven, allow to cool. When cooled, pour some brandy on the cakes. Then wrap and store the fruitcakes in a tin box for later use.

8. After two months, check the fruitcakes and add more brandy if desired. Adding brandy to fruitcakes to help preserve them and them to develop a richer flavor.

9. The stored fruitcakes should be good after six months or a year. But, they should be consumed before the next fall baking season, so you don't have to purchase more storage tins.

end.