"Hunger is the best sauce in the world."--Cervantes

Scottish Fruitcake Recipe

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This recipe for Scottish Fruitcake, by , is from for the LOVE OF COOKING!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Ferrante


c. water
1 c. dark raisins or dried cherries
1 c. golden raisins
1 c. dried cranberries
2 c. chopped glaceed and/or dried fruits (i.e.; red and/or green cherries, pineapple, lemon, apricots, etc.)
c. chopped candied orange or lemon peel
c. dark rum
1 T. each grated orange and lemon peel
3 T. pure maple syrup
tsp. baking soda
1 c. all purpose flour
⅓ c. self-rising flour
tsp. salt
1 c. unsalted butter, room temperature (plus 2 T. for greasing pan and parchment paper)
1 c. packed dark brown sugar
5 large eggs
1 c. walnuts, coarsely chopped
1 c. pecans, coarsely chopped

6 T. dark rum
6 T. maple syrup

Mix all fruits together in a large saucepan with the c. water. Add rum and heat to a simmer, stirring often. Remove pot from heat and mix in grated peels, syrup and baking soda. Let stand until liquid is absorbed, about 1 hour, or may be covered and left overnight.
Preheat oven to 325. Butter a 10 in. spring form pan, then line bottom and sides of pan with buttered parchment. Wrap pan with aluminum foil and place on a cookie sheet.
Whisk together flours and salt, set aside. Beat butter and sugar in large bowl until well blended. Beat in eggs one at a time, scraping bowl before each addition. Add flour mixture and beat just until blended. Stir in fruit mixture. Spoon batter into prepared pan. Cover with foil and bake 2 hours. Reduce oven temperature to 275 and continue to bake, covered, until toothpick inserted into center comes out clean but slightly moist (about 30 minutes longer.) Transfer to rack and remove foil. Prick top of cake all over with a skewer. Whisk remaining 6 T. rum & maple syrup together and drizzle slowly over cake. Cool completely in the pan, then remove pan sides and parchment. Wrap in foil and refrigerate. Bring to room temperature before serving.

Personal Notes:
Personal Notes:
Almost nobody I know likes fruitcake, but my mom loved it! She always ordered a Claxton fruitcake every Christmas and mostly ate it all herself. One time I found this recipe on the internet and from then on she never ordered another Claxton! Amazingly enough I have gotten lots of compliments on it from people who really don't like fruitcake.




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