Recipe Swap: Feeling nutty this Christmas? Try fruitcake

Fruitcake seems to be one of those foods that either you really like or you really don't. There are jokes and tales galore about fruitcake: "What would Christmas be without a fruitcake? A good one!" People have kept them for years and joked about using them as doorstops. Fruitcakes come in a variety of sizes, shapes and flavors. Traditional fruitcakes are soaked in some type of alcohol for preserving the cake and for adding flavor. Bettie Williams of Jackson volunteers at the senior center and shared these three fruitcake recipes with me. If you don't use them this Christmas, clip the recipes and save them for next year. Make them plenty of time in advance so the flavors blend. Even if you are not a fruitcake lover, give one a try, you just might like it.

Masterpiece Fruitcake

2 cups sugar

1 cup butter

2 1/2 cups applesauce

2 eggs, beaten

2 cups raisins

2 cups walnuts, chopped

4 cups flour

1 teaspoon salt

1 tablespoon baking powder

1 teaspoon ground cloves

1 teaspoon nutmeg

2 teaspoons cinnamon

2 pounds candied dried fruit mix

1 1/2 cups chopped dates

Cream sugar and butter. Add eggs and applesauce. Mix flour, salt, spices, soda and baking powder, then gradually add to other ingredients. Mix well, blend in candied fruit, dates, raisins and nuts. Mixture will be stiff. Bake in 325-degree oven in two loaf pans for one hour. Cool and remove fruitcake from pans. Cut a piece of cheesecloth to fit and soak in 1/2 cup rum or brandy. Pour any remaining alcohol over the fruitcake. Wrap fruitcake in cheesecloth and then cellophane, followed by aluminum foil. Store in refrigerator for up to three months.

Chocolate Fruitcake

Make 3 to 4 weeks in advance. Store in the refrigerator.

Place into large bowl:

2 cups maraschino cherries, sliced in half

2 cups chopped dates

2 cups pineapple tidbits, well drained

1 cup coconut

2 cups walnuts

2 cups pecans halves

2 (12-ounce) packages semisweet chocolate chips

Beat the following ingredients on low for thirty seconds, then on high for three minutes:

3 cups flour

1 1/2 cups sugar

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup shortening

3/4 cup butter

2/3 cup creme de cacao

1/2 cup cocoa powder

9 eggs

Pour batter over fruit and nut mixture. Pour into two well-greased loaf pans. Bake at 275 degrees for 2 1/2 to 3 hours. After two hours, check with a toothpick every 15 minutes. When cool, set each loaf on a large piece of plastic wrap and pour a jigger of creme de cacao over them. Wrap tightly and place inside a resealable plastic zip-top bag and keep refrigerated for 3 to 4 weeks.

No-Bake Fruitcake with Marshmallows

1 cup raisins, dark or golden or combination

2 cups dates

2 cups mixed candied fruit

4 cups chopped nuts, or 3 cups if desired

3/4 cup evaporated milk

2 cups marshmallows

2 cups finely crushed graham crackers

Mix raisins, dates, candied fruit and chopped nuts in a large bowl. In a saucepan, or in a bowl in the microwave, bring evaporated milk to a boil, add marshmallows and stir until thoroughly combined and marshmallows are melted. Grind the graham crackers in the food processor, one package at a time, until they are very finely ground, like flour. You can also use packaged graham cracker crumbs. Stir the graham crackers into the fruit-and-nut mixture. Add the marshmallow mixture. With wet hands, mix all ingredients. Rinse hands, wet them again and press the mixture into a 9-by-5-inch loaf pan lined with wax paper. Press it down well and refrigerate for 2 days until set.

Note: If you use 1/2 cup candied fruit, 1/2 cup flaked coconut and 1 cup candied pineapple instead of 2 cups candied fruit, the cake has a tropical taste. If mixture seems too dry, add a little orange juice or strawberry jam. Don't worry if it seems too wet, because as it sets the graham cracker crumbs will absorb the liquid.

Sugarplums

Faye Sandusky at the senior center made these sugarplums and brought them in for a treat. They were moist, and the sugar added a nice touch of sweetness to the chewy fruit ball.

1 (15-ounce) package seedless raisins

1 (11-ounce) package dried mixed fruit

1 (8-ounce) package dried figs or pitted prunes

1 1/2 cups chopped walnuts or pecans

Sugar

Chop raisins, mixed fruit, figs or prunes and nuts in food grinder, using coarse blade, or in food processor. Mix thoroughly. Shape mixture into 1-inch balls. Roll in sugar. Place on waxed paper and let dry at room temperature 4 hours or overnight. Store tightly covered. If desired, roll in additional sugar just before serving. Makes 70 sugarplums, about 50 calories each. These freeze well.

The Gift of the Magi Bread

It is fun to make this extra-special banana bread to celebrate Christmas. It is loaded with scrumptious ingredients such as coconut, mandarin oranges, dates, cherries, chocolate chips and almonds.

1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed ripe bananas (about 2 medium)

1 (11-ounce) can mandarin oranges, drained

1 cup flaked coconut

1 cup (6 ounces) semisweet chocolate chips

2/3 cup sliced almonds, divided

1/2 cup chopped maraschino cherries

1/2 cup chopped dates

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt. Add to the creamed mixture alternately with bananas. Stir in the oranges, coconut, chocolate chips, 1/2 cup almonds, cherries and dates. Pour into two greased 8-by-4-inch loaf pans. Sprinkle with remaining almonds. Bake at 350 degrees for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

May each of you have a blessed Christmas. Enjoy time with friends and family and cook until your heart is content.

Merry Christmas and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.