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.

Rich Walnut Fruitcake

Ingredients:

Small amount of vegetable shortening for preparing pans

Batter:

1 cup dark raisins

1 cup golden raisins

2 tablespoons rum or bourbon

2 cups pitted dates, coarsely 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

Tip: See Toasting Nuts and Seeds. Use a citrus juicer for freshly squeezed juice. Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

1. Preheat oven to 250 degrees F. Prepare two 9x5x2¾ inch loaf pans; grease pans , and then line with 2 layers of brown paper and then 1 layer of parchment paper or wax 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 at 350 degrees F. for 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 keep the dates from sticking together. Set aside. Tip: 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 mixing 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 of an electric mixer, combine 1½ cups flour, baking powder, salt, sugar, shortening, honey, orange juice, and lemon juice; beat until mixed. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs one at a time, beating thoroughly after each addition.
   
   
6. Pour batter over floured fruit and nut mixture; stir well.
   
   Bake:
7. Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. 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 a wire cooling 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.
   
   Tip: Serve cake using a pretty cake plate and cake server for a delightful presentation.
   
   Makes 2 loaves
   
   TheBakingPan.com
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