My mom, Dorothy, makes this fruitcake about 2 months before Christmas, as it improves with age. For fruitcake lovers, this holiday cake is rich, full of fruit and nuts, and fabulous.

Ingredients:

Batter:

1 cup dark raisins

1 cup golden raisins

2 tablespoons rum or bourbon

2 cups pitted dates, chopped

1 tablespoon all-purpose flour

2 cups toasted walnuts, coarsely chopped

1 pound mixed candied fruit

2½ cups all-purpose flour, divided

1½ teaspoons baking powder

1 teaspoon salt

1 cup granulated sugar

1 cup vegetable shortening

½ cup honey

1/3 cup freshly squeezed orange juice

¼ cup freshly squeezed lemon juice

4 large eggs

Note: See Baking How To's for how to toast nuts. 

Directions:

1. Preheat oven to 350 degrees F. Grease two 9x5 inch loaf pans, line with 2 layers of brown paper and then 1 layer of parchment paper, greasing between each layer, and greasing the top parchment paper layer.
   
   Batter:
   
2. Rinse raisins in cold water. Place raisins and rum in a covered dish and bake 20 minutes. Remove from oven. Set aside to cool. Reduce oven to 250 degrees F.
   
   
3. Chop the dates; sprinkle the coarsely chopped dates with 1 tablespoon flour to prevent the dates from sticking together. Set aside. Hint: Since the dates get very sticky when chopping, sprinkle with the 1 tablespoon of flour before chopping to help cut down on the stickiness.
   
   
4. In a large bowl, combine raisins, dates nuts, and candied fruit. Sift one cup flour over the fruit and nuts; mix well. Set aside.
   
   
5. In a large bowl, combine 1½ cups flour, baking powder, salt, sugar, shortening, honey, orange juice, and lemon juice; beat until mixed. Add eggs one at a time, beating thoroughly after each addition.
   
   
6. Pour batter over floured fruit and nut mixture; stir well.
   
   
7. Spoon batter into pans. Place a small pan of water on the bottom rack of the oven. Place fruitcakes on middle rack and bake 3 to 3½ hours or until no imprint remains when cake top is touched. Remove from oven and cool completely in pans on wire rack. When cool, remove from pans, remove paper and discard.
   
   Storing and Aging:
8. Fruitcake can be eaten immediately; however it is best when allowed to age a least 1 to 2 months or longer. Wrap the cakes in rum, bourbon, or brandy soaked cheesecloth, wrap tightly in plastic wrap or foil, then place in a sealed plastic freezer bag. Store in a dark cool place. You may want to occasionally sprinkle the cakes with additional rum, bourbon, or brandy, then re-wrap and return to the dark cool storage place. Fruitcake stored they way will keep several months.
   
   Makes 2 loaves
   
   TheBakingPan.com