Mrs. Claus’ Fruitcake


2 cups all-purpose flour
2 cups chopped mixed candied fruit and peel
2 teaspoon vanilla
1/4 cup milk
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, softened
1/2 cup sugar, grinded to a powder
4 eggs, room temperature
1/2 cup chopped cherries

1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla 

Preheat oven to 350 degrees. Grease 9x5x3 loaf pan and dust with flour. Sprinkle 1 tablespoon of flour over half of the dried fruits and mix together; set aside. In a small bowl, combine the vanilla and milk; set aside. Sift the rest of the flour with the baking powder and salt; set aside. In a large bowl, thoroughly beat together the butter and powdered sugar until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition and scraping down the sides of the bowl. The mixture will appear curdled, but it will smooth out when the flour is added.

Add the flour mixture and milk mixture in three installments, combining gently between each addition, starting with the flour, then the milk and ending with the flour again. Do not overmix the batter at this stage. Add dried fruits and chopped cherries and gently stir them in with a spatula. Pour batter into pan and bake about 45-60 minutes or until toothpick inserted into cake comes out clean. Place pan on a wire rack to cool slightly. Remove cake and allow to cool before icing and slicing.

For icing, mix powdered sugar, vanilla and milk, 1 tablespoon at a time, and spoon over cooled cake. Garnish with remaining candied fruit and serve.