Thanksgiving’s Most Hated: Redux

Kids, the other day we here at KIX asked you guys what your absolute least favorite holiday food was.  You can see the results here, or vote if you haven't.  Well, the leader, not too surprisingly was Fruitcake.

But, in theory, Fruitcake should be delicious, right?  I mean, people like fruit, and people like cake.  Fruit pies are always good.  So what the heck is wrong with Fruitcake? Are we just all collectively doing it wrong?  Is there a right way?  Turns out, there could be.

I recently found a recipe here for what could be..... Fruitcake Done Right.  I've added some Behka Touches, like using almonds instead of walnuts.  Why?  Walnuts are the devil.  I don't like em.  Now you might, so if you wanna change it and put in some of the horrible things, great.  Just don't send your Fruitcake to me.  Cool?  Let's move on.

1 pound vanilla wafers (cookies )
1/2 pound candied red cherries , cut in half
1/2 pound candied pineapple slices , cut in small wedges
1 pound macadamia nuts, almonds, or combination of both , broken in half or coarsely chopped
1/4 pound raisins*
2 1/2 cup granulated sugar
1 (5 ounce) can evaporated milk
1/4 teaspoon salt
Whole candied red cherries (garnish)
Candied pineapple wedges (garnish)

Mix and/or match using dates, dried apricots, dark raisins - whatever.

Preheat oven to 325 degrees F.

In a large bowl, crush vanilla wafers. Add cherries, pineapple, nuts, and raisins; mix well.

In another bowl, beat eggs; add sugar, evaporated milk, and salt. Add to fruit mixture and mix well. Pack into a waxed paper-lined 10-inch tube pan. Decorate top with reserved candied whole cherries and pineapple. Bake approximately 45 minutes. Remove from oven and let stand 10 minutes. Run a sharp knife around edge, turn cake out of pan, then back over again so decorations are on top.

Cake and/or cupcakes can be made ahead and frozen; taste improves with age.

There you have it!  Another Behka Touch might be to make them as cupcakes instead of an actual cake.  That might be easier to give out for little holiday treats, too.  And, that way it's not too overwhelming for someone who is intimidated by the stigma of Fruitcake.

Well, let's hope this worked.  Let me know what you think! Or, if you have a better recipe, let's hear it!  I'm sure we could all use some tips for holiday cooking.

Fruitily yours,
Behka