Fruit Cake, Fall & Pat Altschul

Bravo Television Commentary, Homemaking, Recipes

For those of you who write, you will understand my current predicament. I haven’t written for a while – therefore I can’t write – therefore I haven’t written – therefore….. You get it. Chicken – egg. Chicken – egg.

Now, abruptly changing subjects…

This morning I scrolled through Twitter to find that Southern Charm’s Patricia Altschul recently put out feelers for a great fruit cake recipe with lots of nuts.

As much as everyone wants to hold on to summer, we can’t deny that fall is (almost) upon us. I thought posting my fruit cake recipe might help me mentally prepare for the holiday season ahead and, maybe, help crack my writers block.

I did my very best to perfect this recipe last fall when my life as an empty nester began and I had time to start perfecting things.

This is for you Miss Pat. I hope it does not disappoint.

Nutty Fruit Cake

Base: A good pound cake recipe  (Yes, I sometimes use a box mix). Boxed or homemade, follow cake directions then add Pinches of Cinnamon and Allspice to taste, One Large Egg, 1/3 c Dark Rum, 1/4 cup Brandy, 2 Tsp Heavy Whipping Cream, 1 tsp Soy Sauce

Into the batter, fold 3 Heaping Tsps each: Candied Mango, Dried Cherries, Dried Apricot, Dried Currants, Dried Cranberries, Chopped Pistachios, Chopped Hazelnuts plus 1 c Chopped Pecans and 1tsp Lemon Zest

Bake in a buttered pan according to your pound cake recipe

With a fork or toothpick, carefully pierce top of warm cake several times before adding glaze

Glaze: Heat 1/2 stick butter until it’s very slighty browned. Immediately whisk in 3 Tsps dark brown sugar, 3 Tsps Dark Rum, 2 Tsps Sherry, 3 Tsps Tangerine Juice, 1 tsp Tangerine Zest. Remove from heat when sugar is dissolved. Spoon over cake

Allow to cool and slice with a sharp knife

 

Enjoy

 

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