WHITE HOUSE FRUITCAKE 2015

 WHITE HOUSE CHRISTMAS CAKE ( 2015)
(this version makes 10 small loaf pans approximately)

 In 1912 a Mrs. John Dodds wrote to first lady Ellen Wilson to see if she could be the first White House Christmas Cake. The cake was rich and full of figs. President Franklin D. Roosevelt loved fruitcake year round, and his cook Henrietta Nesbitt is quote as saying in December she was up to her ears in the sweet concoction.

 A baker named Bill Baker, sent a 110 pound fruitcake to Roosevelt in 1933, just in time for Christmas. The tradition has carried on with as many as 180 fruitcakes a year prepared for White House parties. ( that would be a lot of bourbon and raisins......) So here we go with my version on this recipe. Not quite as big in quantity, and I use our home made Concord Grape Wine instead .

 Spray and line with parchment paper, 10 small loaf tins. Or you can use bigger tins. I like the small ones. Nice for freezing. Set aside when done.

 SOAK the following fruits and nuts  in 1 bottle of wine or brandy: (in a large pyrex mixing BOWL)

 2 cups dark raisins,2 cups gold raisins, 2 cups dried cranberries, two medium containers of candied fruits,1/3 cup candied pineapple, 1 cup chopped nuts, 1 cup slivered almonds,6 squishy figs, handful of chopped apricots, dates, dried fruit like papaya, peaches, etc. (Whatever you wish). Fill the bowl up!

 LET SOAK for TWO DAYS. (the scent will be wonderful)

 NEXT:    BEAT together in LARGE MIXING BOWL:

 ½ pound butter, 1/3 cup brown sugar, ¼ cup white sugar, 2 tblsps honey, 5 eggs, 3-4 cups flour ( make sure batter is cake consistency), 2 whole oranges ground up and pulverized ( or if you prefer , 2 whole lemons),1/4 tsp almond extract, ¼ tsp vanilla, pinch salt, ½ tsp baking powder, 1/3 tsp nutmeg, ¼ tsp cinnamon.

 MIX WITH HANDS. Scrape off fingers. ( well, try NOT to scrape off your fingers....that would be unfortunate. But scrape off any BATTER that sticks to them.)

 PLOP into paper lined TINS . SMOOTH tops.

 BAKE at 350 for about an hour for all the small tins.
 
 Add time as you need to, if cakes are not done. Be sure to add small amounts of time and test with sharp knife to check.
 
 REMOVE from oven.
 

 WHILE WARM: baste with marmalade or apricot jam.Or extra wine or bourbon, or whiskey, or grand Marnier.....
 
 Depends what you have on hand.........I think the Roosevelt fruitcake would have been sloshed with extra bourbon..

 I used marmalade. Glossy tops. Let cool.
 

 Then wrap in freezer bags and freeze.