Grannys' Fruit Cake

This is the kind of fruit cake that built a reputation: no eggs, no butter, no electric mixer, just a pot on the stove and a wooden spoon. Raisins go into water with sugar and shortening, then come up to a boil for one minute. That quick simmer is the whole secret. The raisins absorb water and plump up while the shortening melts evenly through the syrup, so you end up with a moist, evenly distributed crumb that doesn’t dry out the way creamed cakes can. Cool the boiled mixture before folding it into sifted flour, baking soda, baking powder, cinnamon, allspice and cloves. Currants and mixed dried fruit go in last for chewy bursts in every slice. Bake low and slow until the loaves test clean. The flavor improves over a few days as the spices settle, which makes this the right cake to bake ahead for the holidays.

Pro Tips

• Cool the boiled mixture fully before adding to the flour. A warm liquid will activate the baking soda too early and you’ll lose the rise.
• Tap the pans on the counter before baking to release air pockets so you don’t get hollow patches.
• Test for doneness with a skewer in the center. The dense crumb and dark fruit can hide an underbaked middle.
• Wrap cooled loaves tightly and let them rest at least 24 hours before slicing. The flavor and texture both improve.

Variations

• Add a half cup of chopped walnuts or pecans for a buttery crunch.
• Swap a cup of the water for strong black tea or apple juice for a deeper, more aromatic base.
• Brush the top of cooled cakes with a thin coat of warm apricot jam or rum syrup for traditional fruitcake polish.