In the mood for some Mexican-inspired dishes? Try these wonderful slow cooker favorites!
Ok, time to play word association.
What’s the first thing you think of when you see the word “fruitcake?”
Yeah, we know. Fruitcake is the butt of countless gastronomical jokes. We’ve even told a few ourselves. But we just sampled today’s featured recipe, and now we’re thinking maybe fruitcake has gotten an undeserved bad rap.
If you’re not a big fan of fruitcake, this one just might change your mind. It boasts a crisp, buttery outside and a tender, sweet, and fruity inside. Our co-workers who sampled the cake were pleasantly surprised and came back for seconds.
We’re rethinking our prejudices, and also noting how pretty slices of fruitcake would look on a holiday cookie tray. And how good it would taste with a cup of hot tea right now.
If you harbor bad feelings toward fruitcake, we’d really like you to give it one more try. To encourage you, we’re giving away our recipe for Best-Ever Fruitcake from A Quilter’s Christmas Cookbook. This cake bakes in the oven, not the slow cooker. The directions call for baking the cake at 250⁰ for 3 hours, but we baked ours at 350⁰ for 1 hour and it turned out very well. Just be sure to generously grease and flour your tube pan.
A Quilter’s Christmas Cookbook, page 196
Makes 12-16 servings
1 cup butter, room temperature
1 cup sugar
1 ½ cups flour
½ tsp. baking powder
½ tsp. salt
1 Tbsp. vanilla
1 Tbsp. lemon extract
1 lb. candied pineapple
¾ cup candied cherries
¼ cup flour
3 cups pecans
1 cup white raisins
1. Cream together butter and sugar. Beat in eggs, one at a time.
2. Stir in flour, baking powder, salt, vanilla, and lemon extract.
3. Mix together pineapple, cherries, and flour. Stir pineapple mixture, pecans, and white raisins into batter.
4. Pour into greased and floured tube pan.
5. Starting in a cold oven, bake at 250⁰ for 3 hours.