Linea by Louis Dell'Olio

[Writer with Flair]

JustJazzmom,

     I saw that you mentioned that you made a dark fruitcake.  Could I get that recipe from you?  Thanks!

[JustJazzmom]

@Writer with FlairSure thing!

Fruitcake (2 Mini Loaf Version)

Ingredients

3/4 Cup + 1/8 Cup flour-- 3/4 Tsp. baking powder -- 1/2 Tsp. cinnamon -- 1/4 Tsp. salt -- 1/4 Tsp. nutmeg -- 1/8 Tsp. allspice -- 3/4 stick (6 Tbsps) butter, softened -- 1/4 + 1/8 Cup brown sugar -- 2 eggs -- 1/8 Cup honey -- 1/8 Cup vegetable oil -- 1/2 Cup raisins -- 1/4 + 1/8 Cup currants -- 1/4 - 1/2 Cup each candied red & green cherries, quartered -- 1/2 Cup each dates, chopped walnuts &  chopped pecans -- 1/8 - 1/4 Cup  each candied citron, orange & lemon peel -- 1/4 Cup brandy -- 3 Tbps. brandy -- 2  - 5" X 3" non stick loaf pans

Method

1) A day or 2 before, combine in a medium mixing bowl all the fruits & nuts with 1/4 Cup brandy. Let soak from 2 -- 8 hours or overnight.

2) In a small mixing bowl, whisk the 1st 6 ingredients & set aside.

3) Preheat oven to 300*. In a medium mixing bowl, beat the butter & sugar together until fluffy. Add eggs, honey & oil beating well after each addition. Add dry ingredients to this mixture. Fold in fruits & nuts into batter.

4) May grease pans with cooking spray if not non stick.

5) Spoon batter into each pan & smooth the tops. Bake for 1 hour & 5 minutes or until toothpick or cake tester comes out clean.

6) Remove pans to wire rack & sprinkle 1 1/2 Tbsps. brandy over each loaf. Cool in pans 40 - 50 minutes. Remove to racks & cool completely. Wrap cakes in plastic wrap & refiregerate till ready to slice & serve.

I usually slice each loaf into 1/4" slices.

Recipe can be doubled to 4 mini loaf pans. Keep the baking time the same.

You can also use 1/4 Cup each of regular & golden raisins.

[Writer with Flair]

---

@JustJazzmom wrote:

@Writer with FlairSure thing!

Fruitcake (2 Mini Loaf Version)

Ingredients

3/4 Cup + 1/8 Cup flour-- 3/4 Tsp. baking powder -- 1/2 Tsp. cinnamon -- 1/4 Tsp. salt -- 1/4 Tsp. nutmeg -- 1/8 Tsp. allspice -- 3/4 stick (6 Tbsps) butter, softened -- 1/4 + 1/8 Cup brown sugar -- 2 eggs -- 1/8 Cup honey -- 1/8 Cup vegetable oil -- 1/2 Cup raisins -- 1/4 + 1/8 Cup currants -- 1/4 - 1/2 Cup each candied red & green cherries, quartered -- 1/2 Cup each dates, chopped walnuts &  chopped pecans -- 1/8 - 1/4 Cup  each candied citron, orange & lemon peel -- 1/4 Cup brandy -- 3 Tbps. brandy -- 2  - 5" X 3" non stick loaf pans

Method

1) A day or 2 before, combine in a medium mixing bowl all the fruits & nuts with 1/4 Cup brandy. Let soak from 2 -- 8 hours or overnight.

2) In a small mixing bowl, whisk the 1st 6 ingredients & set aside.

3) Preheat oven to 300*. In a medium mixing bowl, beat the butter & sugar together until fluffy. Add eggs, honey & oil beating well after each addition. Add dry ingredients to this mixture. Fold in fruits & nuts into batter.

4) May grease pans with cooking spray if not non stick.

5) Spoon batter into each pan & smooth the tops. Bake for 1 hour & 5 minutes or until toothpick or cake tester comes out clean.

6) Remove pans to wire rack & sprinkle 1 1/2 Tbsps. brandy over each loaf. Cool in pans 40 - 50 minutes. Remove to racks & cool completely. Wrap cakes in plastic wrap & refiregerate till ready to slice & serve.

I usually slice each loaf into 1/4" slices.

Recipe can be doubled to 4 mini loaf pans. Keep the baking time the same.

You can also use 1/4 Cup each of regular & golden raisins.

---

JustJazzmom,

     Thanks so much for taking the time to share your recipe.  I appreciate it.