Illinois baker promises this fruitcake actually tastes good

Just as millions of Americans may hate, say, shredded coconut, black licorice or white zinfandel, there are those who hate fruitcake.

But many in that number just hate bad fruitcake, which can be bad for so many reasons.

So here’s a recipe for good fruitcake, from Dan McCauley, owner of A Taste of Heaven bakery in Andersonville, Ill.

“It’s extremely good, a very big seller for us, and simple enough that I think most home bakers could manage it,” McCauley says.

“Most importantly, it’s edible. I use dried fruit rather than the candied variety, and it really is delicious.”

Edible Fruitcake

If you omit any one of the fruits, McCauley says to be sure to increase the proportion of another fruit to compensate.

4 cups water

1 cup each, dried: chopped apricots, cherries, currants, chopped prunes

1 cup each: dark raisins, golden raisins

1 pound pitted dried dates, chopped

3 cups flour

1 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2 sticks (1 cup) unsalted butter, room temperature

3 cups sugar

6 eggs

1/4 cup brandy or dark rum

1 tablespoon vanilla

1 cup sour cream

1 cup roasted pistachios, chopped

8 medium-size pieces candied ginger, finely chopped, optional

Zest of 1 orange, grated, optional

Heat the water to a boil over medium-high heat in a large saucepan or Dutch oven; add the apricots, cherries, currants, prunes, and dark and golden raisins. Simmer 10 minutes, stirring occasionally.

Remove pan from heat; stir in the dates. Let stand until completely cooled and the fruit has plumped, about 2 hours. (This step can be done ahead of time; refrigerate the fruit until needed.)

Heat the oven to 350 degrees. Combine the flour, salt, baking powder and baking soda in a medium bowl; set aside.

Beat the butter in a large bowl with an electric mixer on medium speed until light and fluffy; gradually add the sugar. Continue beating until creamed.

Add the eggs, one at a time, beating after adding each until incorporated. Add the brandy and vanilla; beat 2 minutes.

Lower speed to low. Slowly add half of the flour mixture, then half of the sour cream, beating just until blended in; repeat. Continue mixing 2 minutes.

Fold in the fruit mixture, pistachios, candied ginger and orange zest until thoroughly incorporated. Divide batter among four greased and floured 9-by-4-inch loaf pans. Bake until the top of each loaf is firm to the touch, about 1 hour.

Yield: About 48 slices

Nutrition information per slice: 224 calories, 7 grams fat (3 grams saturated; 26 percent calories from fat), 39 milligrams cholesterol, 40 grams carbohydrates, 3 grams protein, 84 milligrams sodium, 2 grams fiber.