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:

  • 1 lb crushed graham crackers
  • 1 lb raisins
  • 1 pint mixed candied fruit
  • 4 cups walnuts, pecans or other such nuts, roughly chopped

Then, in a saucepan add:

  • 3/4 cup milk

Scald gently and stir in:

  • 1 lb marshmallows

Mix till smooth, then dribble into the graham cracker mixture, mixing gently but well until the marshmallow and milk is evenly distributed throughout. Next, line your mold with a sheet of plastic wrap. Small loaf pans, bowl or decorative aspic molds all work well. Pack the fruitcake mix firmly into the mold. If you like, you can decorate the bottom of the mold, (which will be the top of the fruitcake), with glace fruit and/or a few whole nut meats before you add the fruitcake mix. Next, bring up the plastic wrap around the cake to make an air tight seal.

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.

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