Red Wine Fruitcake

These petite fruitcakes take a little work, but they’re well worth it.  Even self-proclaimed fruitcake haters will like them, promise.  I like to double or triple up on the recipe and make many smaller hand size fruitcakes which I wrap and give as Christmas presents.


1 cup red wine

1 1/2 cups butter

1 cup sugar

6 large eggs

4 cups all-purpose flour

2 teaspoons salt

cheesecloth and paper pan liners


Light Fruit Mixture:

2 cups slivered almonds

1 cup light raisins

1 cup candied pineapple, diced

2 cups candied cherries, halved

1/4 cup honey


Dark Fruit Mixture:

2 cups walnuts, chopped

1 cup dark raisins

1 cup candied citron, diced

1 cup candied orange peel, diced

1/4 cup molasses

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon allspice


Grease and line 2 loaf pans with baking paper; grease again and set aside.  In a medium bowl, combine light fruit ingredients, set aside.  In another bowl, combine dark fruit ingredients, set aside.  In another mixing bowl, cream together butter and sugar, add eggs, beat well.  Stir in flour and salt.  Pour half of the creamed batter into each of the already prepared bowls of fruit; mix well.  Spoon half of the dark and light fruit mixtures into each pan.  Bake in a 300 degree oven for 1-3/4 to 2 hours.  Cool; remove from pan.  Wrap in wine-soaked cheesecloth.  Over wrap in foil.  Refrigerate 2 weeks (remoisten with wine several times during the 2 week interval.)


Yield:  2 (10" x 4" x 3") loaf pans or 6 smaller loaves

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