Outside the Box Fruitcakes

| 12/10/2015 9:39:00 AM

Connie MooreWhen more than one request for an item comes across my desk in a matter of days, I can take a hint. Yes, December seems to be the month for all things baked, including that elusive tantalizing fruitcake. Because the following recipes are long, there will be no history or stories of fruitcake legends recorded for posterity herein. Just fruitcakes, but not just any fruitcake. Chocolate using mashed potatoes, a no-bake using a baked cake and a pioneer sausage cake that defies all explanation, reprinted here for your consideration. These recipes have been baked and found to be delicious.

Chocolate Potato Fruitcake

1 cup butter, room temp.
2 cups granulated sugar
6 eggs, yolks and whites separated
1 cup cold mashed potatoes
1 teaspoon vanilla
6 squares (1 oz. each) semi-sweet chocolate, melted
2-1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup apricot brandy
1 cup chopped walnuts or pecans
1 cup raisins
1-1/2 cups candied pineapple and cherries, snipped or chopped

Preheat oven to 300 degrees. Grease a 10-inch tube pan. In a large bowl, cream butter and sugar. Beat in egg yolks, potatoes, vanilla, and melted chocolate. Sift together flour, spices, salt and baking powder. Add to creamed mixture alternately with the brandy. Fold in nuts, raisins and candied fruit.

Beat egg whites with clean beaters until stiff but not dry. Fold gently into cake batter. Spoon batter into prepared pan. Put a circle of greased brown paper or parchment paper on top of pan greased side down. Place a pan of hot water on the lower rack of the oven. Bake cake on middle rack for about 2 hours or until toothpick inserted in center comes out clean. Cool on rack. Remove cake from pan and cool completely. Wrap in plastic wrap — store in a tin in a cool place such as refrigerator. Cake is best left to ripen for a few days up to a few weeks.

Pioneer Sausage Fruitcake w/ Hard Sauce