Thank you for posting your favorite recipe you use. I do hope the others will post theirs.

Don’t forget. Please

Already made a month ago!
Though I will make another in December, to after Christmas too.

While it hasn't aged quite enough yet, we are already eating and enjoying.
Every day it gets better and better!

Gourmet Fruit Cake- from Susie's Mom

2 sticks of butter
1 cup brown sugar
1/2 cup honey
5 eggs
2 cups flour
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. allspice
dash salt
1 1/2 cups apricots, sliced
3/4 cup pitted dates, sliced
1/2 lb. golden raisins
1/2 cup apricot or peach nectar
1/4 cup half & half
1 T lemon juice

Mix dry ingredients.
Add liquids to the dry mix and mix well.

Makes two large loaves.
Grease tins. Bake at 250 degrees for 2- 2 1/2 hours

Combine:
1/2 cup brandy
1/8 cup orange liquer
Sprinkle over fruitcakes.
Wrap in foil- refrigerate.

PS. My Mom makes them ahead of time.

I've made the Ina Garten Fruitcake Cookie recipe for the past several years and have folks asking me for extras on thier cookie platter this year!

https://www.foodnetwork.com/recipes/...recipe-1944300

I have 2 fruitcake recipes that I really like.
This first one is from DottyD here on the board that is really good that I got from her in 2016:

Fruit Cake
Warm oven 320 - 350 F (170 - 180 C or 3-4 Gas)
Line cake tin with parchment paper (I make mine in a springform pan)
Then begin:
4 oz. butter - melted in large saucepan
8 oz. brown sugar
12 oz. mixed fruit
1 teaspoon baking powder
1 teaspoon mixed spice
Small tin of crushed pineapple
Add all the above ingredients to saucepan of melted butter and bring to boil for 3 minutes.
Allow to cool (I immerse the saucepan in a bowl with cold water for quickness)

Add the following to the cooled mixture and mix thoroughly:
Pinch of salt
2 beaten eggs
8 oz. self rising flour **(see below to make your own)**
1/2 Cup chopped pecans

Bake for 1 1/2 hours to 2 hours
Turn out of tin when cooled

**Self Rising Flour is all-purpose flour with baking powder & salt added. To make your own, combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder & 1/2 teaspoon of salt.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Fruit Cake

1/2 lb. (1 1/3 cup) cherries cut in quarter
1/2 lb. candied pineapple - cut up
1/2 lb. pitted dates - cut up
1 Tablespoon flour
4 1/2 cups chopped pecans
4 oz. (1/2 cup) coconut
14 oz. can Condensed Milk

Mix all ingredients well & pour into bundt pan sprayed with Pam.
Bake for 1 1/2 hours @ 250 F
Can be eaten immediately or wrap in foil & store for 2 weeks in refrigerator.

(This recipe is mostly FRUIT - it only has 1 tablespoon of flour so it is does not have a cake base)

This year I will be making a white fruit cake, as opposed to a rich dark fruit cake. It will have lighter coloured fruits, multi coloured cherries and some nuts. Marzipan only to top, as usual. I have been trying to find the recipe that I used some years ago, but it had got mislaid somewhere, anyway, I found it a couple of weeks ago, and now ready to go.
I had used a recipe from Katie Stewart to make this white fruit cake, she died in 2013, you could always rely on her recipes, and she was a wonderful cook. I will post the recipe soon.

My Grandma's Dark Christmas Cake
 

This is wonderful, rich with fruit and dark with molasses and spice! Offered up a batch to the fundraising committee at church one year. They were selling fruitcakes but a medium dark. Was told no one like dark fruitcake any more but gave them some to sell anyway. Mine they sold out of right away and came to me to make more (overnight) when I was leaving on a trip the next morning early!

Just checked out Alton Brown's fruitcake. It sure sounds like a keeper. But darn it, I will have to make a trip to the liquor store for rum.

I order from “Mary of Puddin’ Hill” in Greenville, Texas