Fruitcake Fever! Peabody Public Library prepares for 2nd annual culinary contest
(Photo provided) Last year's fruitcake judges carefully inspected each entry, above, ventured to take a bit and eventually selected a winner. From left is Greg Hockemeyer, Laurel Steill, Janet Hindbaugh, Michelle Culbertson and Tam Lane.
By Ray Ranier
It’s Here!
You’ve seen the cryptic signs in the library near the checkout desk and probably wondered, “What the hey!?” You may have chuckled at Michael Jackson, been repulsed by the guy with the limes hanging from his chest and in awe of the physique of the sumo wrestler, but still you had no clue, only an overwhelming curiosity. At last it can be revealed – we have been teasing you visually for our second annual fruitcake contest, entitled “I’ll be Home for Fruitcake,” to be held December 18, 2008, at 6 p.m. at the Peabody Public Library.
Last year’s contest was successful beyond our imagining, and we have been waiting to give it another go.
If you are not a fruitcake fanatic (and if not, WHY NOT?), you may wonder why we are advertising this event so early. Well, no real fruitcake is a fruitcake until it has been left to mature (some may say fester) for at least a couple of months. I still have the one I made last year and it just keeps on getting better. So, you had best start soaking those cherries and nuts in booze and greasing up the tube pan, because we are going to have an even better time this year. First, we will be entertained by the Chain O’ Lakes Barbershop Chorus; second, we will have some nice prizes for the winners in each category; finally, we are going to have a new category – most intoxicating fruitcake.
For those of you who were there last year, we want to let you know that we do learn from our mistakes; this year the judges will be judging during the entertainment, so there will be less down time before you get to sample the wares. Enter now and good luck! And please bring a designated driver if you plan on imbibing my DUI Special Fruitcake.
Click the link below to take a look at Ray Ranier’s intoxicating recipe for fruitcake!
RAY’S DUI BOURBON FRUITCAKE
1c sugar | 1c gum drops, chopped |
1/2c applesauce | 4oz candied citron |
1c butter | 1lb raisins |
1/2c molasses | 1/2lb candied pineapple |
6 eggs, separated and beaten | 1/2lb candied cherries |
4c flour | 8oz dates, chopped |
2t cinnamon | 8oz figs, chopped |
2t cloves | 2c walnuts |
2t nutmeg | 2c pecans |
2t ginger | Kentucky Bourbon |
2t cocoa |
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Soak fruits and nuts in bourbon overnight. Make a batter with the sugar, applesauce, butter, molasses and egg yolks. Put flour and spices in a large bag, add fruit and nuts, and shake well to coat. Add to batter. Beat egg whites until stiff but not dry and fold into batter.
Line a one-piece tube pan with parchment paper. Place a pan of water on the lower rack of the oven and preheat to 250 degrees. Bake 5 hours or until batter does not stick to wooden skewer inserted into cake.
Store cake in an airtight container with a small glass of bourbon in the center and covered with bourbon-soaked cheesecloth. Let set a minimum of 4 weeks before serving.