I did a search of my archives and it appears that I've really never written about the fruitcake that is so fabulous it should be called something else. We've all heard those tired old fruitcake jokes and have maybe even had to politely eat some of those dark, heavy bricks bursting with chunky nuts and oddly colored "fruit". The fact is these are neither cake nor fruit and really should be called something else so that the name fruitcake might be bestowed upon a lovely confection I like to make for the (secular) new year. The recipe came from an early issue of Saveur magazine.
This one takes a little time. I like to candy the fruit peel myself which will add a day to the process. Also the pans are a strange size. I've used small (4 cup) bundt pans before and this year I am going to try an actual pudding mold with a snap on lid that I found recently at our local thrift emporium.
The cake isn't just baked, but steamed, which makes it moist and tender. While slightly boozy from the orange liqueur, it mostly tastes like fruit, butter, and almonds. Nothing green and oddly chewy here, just pure fruity loveliness.
Sadly, I don't have any photos, but that's ok because what I do have is a link to the recipe. It's a bit of a production, but if you've got a little time, there's no sweeter way to ring in the new year.