Yes, it’s time. I decided that Tuesday night was as good as any to take on a large baking project – and particularly one that required me to strongarm copious quantities of batter from bowls to pans, and plenty of chopping.
My family has been making this dark fruitcake for years; it’s a low-maintenance fruitcake, not requiring aging or brushing with liquor, loaded with dried fruit and nuts – apricots, figs, cherries, dates, citron – not a green glacé candied cherry in sight. Adapted from The Joy of Cooking, the 1997 edition – the edition is important, as there are completely different dark fruitcakes in different editions. (And no, it doesn’t call for eggs.)
We don’t brush it with booze, as my mom doesn’t like things boozy – nor did we as kids, when we used Welch’s grape juice in the batter. But feel free to brush it with brandy or rum and wrap it in cheesecloth, then seal in plastic or a cake tin – whatever you like to do with your fruitcakes.