Every holiday season, recipe developer Lynn Wells used to meet family friend Jo Horne to make Jo’s aunt’s fruitcake recipe. Horne, a Burlington home cook, spent all year shopping for ingredients, including a whole coconut, which she’d open using a carpentry table vice. “It’s the only fruitcake I love,” Lynn says.
Yield: 12 to 16 servings.
4 cups all-purpose flour
2¼ cups granulated sugar
1 stick salted butter
1 cup sweet wine, such as cream sherry, or apple juice
1½ teaspoons lemon extract
4 large eggs
3 cups walnuts, chopped
1 (8-ounce) jar cherries, drained
1½ cups unsweetened shredded coconut
4 ounces citron
8 ounces dried pineapple, chopped
1 pound golden raisins
½ teaspoon ground nutmeg
½ teaspoon almond extract
1 (12-ounce) jar pineapple preserves or orange marmalade
Preheat oven to 275°. Grease a 9-inch Bundt pan or two 6-inch Bundt pans with cooking spray.
Mix all ingredients together in a large bowl until well incorporated. Press cake mixture evenly into the pan. Place Bundt pan into a broiler pan filled with 4 cups of water. Bake for 3 hours.
Note: Recipe yields 1 large 8-pound cake or 2 small 4-pound cakes.