Doc's Fruitcake, from www.PremierSystems.Com/recipes|
Google: Bruce Moffitt
This was one of my Dad's specialties, and he made them in September or October so they would have plenty of time to age and mellow out. It was a ritual to open them all up every couple weeks and pour in a little more sweet sherry, brandy or rum. The finished fruitcake is very dark, rich and sweet, almost more like a fruit candy than the usual fruitcake. These are the kind of fruitcakes that are eaten, and appreciated. The recipe below makes half a dozen or so individual fruitcakes, and can easily be doubled or tripled.
To start the fruitcakes, take a large mixing bowl. In it, mix together well:
Do the same with the rest of the fruitcake mix. When you are done you should have a half dozen or so individual fruitcakes. Now wrap each fruitcake in a layer of freezer wrap or heavy aluminum foil and seal. Store the fruitcakes in a cool dark place that is safe from vermin. Every couple weeks, open the fruitcakes, sprinkle on an ounce or so of sweet sherry, rum, brandy or whiskey, and reseal. These are best after they have had a chance to age for at least a couple months, and as long as six to eight months of age is fine.