Fruitcake gets kind of a bad rap. I mean, your average fruitcake is made of cake and alcohol. Therefore, you think it would be something that people would like. Probably it's because most people have only had the icky store-bought kind made with borderline-neon candied fruit....
There are dark and light fruitcakes, alcoholic and nonalcoholic fruitcakes, plain and marzipan fruitcakes, but for the most part traditional fruitcake is made of spices, pound cake, dried fruit, nuts, and brandy and/or rum. Many fruitcakes are aged, some for months and some for a week or two.
Regardless, my own personal fruitcake (the recipe of which was created by elaborate Internet searching and recipe combining) takes a minimum of 3 days. On the first day, I prepare the fruit.
Mixed dried fruit such as raisins, dates, apricots, apples... all kinds of things :)
Pecans or other nuts
Chop the pecans and fruit into medium sized chunks and dampen well with brandy.
(I know nothing about brandy. I just bought this.)
The idea is to plump the fruit, as well as give it an nice brandy flavor. Dark or golden rum can also be used.
Now let the fruit soak overnight, adding more brandy if necessary. Cover the mixture really, really well. Those of you who have tupperware containers, this is an ideal time for use. Brandy and chopped fruit... are a fruit fly magnet.
Fruitcake Making Day 1: Complete!!!