Every family celebrates this holiday season differently with their own set of festive traditions. One Christmas tradition I started several years ago was to make a white Christmas fruitcake flavoured with Amaretto (a sweet, almond-flavoured Italian liqueur) and brandy. Fruitcake is not for everyone. I know that store bought dark fruitcake is not for me. When I tried the home made stuff for the first time, I was hooked! Almost 15 years later, I finally took the plunge and made it myself. The children LOVE this! Although there is alcohol, it is cooked off and I serve the fruitcake in small, thin slices.
I know my children will continue this tradition. They are the reason why I blog. I write all my recipes here so that one day when they are older, they can have access to all our family favourite recipes. This is also a great way to sharing my recipes with friends and family.
There are many fruitcake recipes out there, but this will always be their "Mom's". I know how difficult it is to locate lost recipes, so I am making it easier for them to find.
This recipe uses a few measurements in ounces. I tried to convert the measurements to cups but found it easier to use a digital kitchen scale. If you like to bake and cook, I highly suggest a food scale if you do not have one. It takes the guesswork out of recipes that have ingredients measured by weight instead of volume.
I think the key ingredients are brandy and Amaretto.
I used my digital kitchen scale to measure the fruit easily. I dumped the fruit mix according to the scale. Then I reset the scale to zero with the contents and added the cherries to the amount of weight needed.
Marinate the fruit with brandy and Amaretto overnight.
Grease the pans and line with parchment paper. I used a mini loaf pan and 1- 7" x 3" pan.
Coat the fruit with 1/2 cup flour and toss in the whole blanched almonds.
Start the batter by creaming the butter and margarine with sugar.
Add the dry and wet ingredients alternately to make a thick batter.
Stir in the fruit and nut mixture. With all the fruit, nuts and batter, this mixture can be stiff and hard to mix together. A stand mixer is highly recommended.
Place the filled pans in the oven along with a pan of water underneath. I baked the smaller loaves for about 1 hour and the larger loaf for about 2 hours, until the top was golden brown and toothpick came out clean.
The mini loaves turned out so cute and perfect for gift giving!
White Amaretto Fruitcake
- Adapted from Dave's Garden Cookbook: Amaretto Fruitcake
I usually cut them into thin, bite sized slices. Very festive with the vibrant colours, addictive texture and almond Amaretto flavour! Perfect for holiday sharing.