After searching for weeks for the perfect traditional fruitcake recipe, I ended up feeling overwhelmed with all the possible variations in methods and ingredients. Since no one recipe seemed just right, I finally decided to wing it and come up with my own version, with a little help from my vintage (40's and 50's era) cookbooks. I don't know yet how it's all going to pan out (pan out! ha!) but I've got about 6 pounds of good quality dried fruits and nuts marinating in brandy. I'll be baking the cakes tomorrow, and I sure hope they're not failures. If they are, they'll be expensive failures.
Soaking up the holiday spirit!
The dried fruits and nuts I chose:
Tart cherries, golden raisins, cranberries, apricots, dates, pineapple, candied lemon peel, figs, pecans, and walnuts.