By SANDRA R. RICHARDSON

By SANDRA R. RICHARDSON

Extension Agent

One of the many traditions that has survived over the years is making and eating fruitcakes at Christmas time. Because most cooks agree that this type of cake is best when allowed to age, it is often baked around Thanksgiving time and stored in containers. Different cooks choose to keep them moist by pouring rum, brandy, or bourbon over them. As they age and all of the flavors of the fruit begin to complement each other, the substance they pour over the cake tends to affect the taste as well.

There are light fruitcakes, dark fruitcakes, Japanese, Hawaiian, and many other versions. Some must be kept in the refrigerator while others can be kept in a cool place but not necessarily in the refrigerator.

People who find themselves on special diets may have to say, “no thank you,” to having a slice of fruitcake.

A slice of the traditional fruitcake contains small amounts of cholesterol, calcium, iron, vitamin B (thiamine, riboflavin, and niacin) and vitamins A and C. To the surprise of some folks, a very small slice of the traditional fruitcake contains almost half the amount of potassium as a banana and approximately 70 milligrams of sodium. A 1/32 slice of a fruitcake contains 165 calories.

As with other recipes, those for fruitcakes are often well-guarded secrets that have been handed down for generations.

Southern Fruitcake

4 cups flour

2 cups butter

2 cups sugar

12 eggs

4 pounds raisins

1 pound citron

1/2 pound candied cherries

1/2 pound candied pineapple

1 pound almonds, cut fine and soaked in rose water

1 pound pecans, cut fine

1 cup grape jelly

1/2 cup any preferred cordial

1 cup whisky or brandy

1 tablespoon each allspice, cinnamon and nutmeg