Classic cake recipe News-Chronicle Ahh - what would Christmas be without fruitcake? Either your a prized maker or more than likely the recipient of the flavorful, solid cake. Preserved for months or if properly stored in the freezer for years, the cake has traveled with astronauts and is considered by Egyptians an essential food for the afterlife. According to a survey, 61 percent of those who have given fruitcake in the past year have given two or more; 34 percent have given five and men (68 percent) are more likely to be the "volume givers." Originating from the Chicago area, Bud Nikodem's Mother's Fruitcake may be a bit late for holiday gift-giving but is worth the effort of any fruitcake connisseur. Green Bay News-Chronicle news editor Sarah Riley provides a savored family recipe that is extra sweet, very dense and loaded with fruit. The cake is exceptionally moist by brushing every few days with liquor or a fruit juice beginning a month before Christmas. It can be stored for months in the refrigerator and taken out for a special treat. Bud Nikodem's Mother's Fruitcake *Prepare fruitcakes one month ahead* 1/2 pound dark raisins 1/2 pound golden raisins 1 1/2 cups water 1 1/2 cups white sugar 1/4 cup butter 2 eggs, room temperature 2 1/2 cups white flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon allspice 1/4 teaspoon nutmeg 1/4 slight teaspoon cardamon 1 16 oz. container of diced mixed candied fruit 1 8 oz. container of green candied cherries 1 8 oz. container of red candied cherries 1 8 oz. container of candied pineapple 1 8 oz. container of candied citron 1 cup walnuts 1 cup pecans 1 cup almonds Generously spray 3 large or 5-6 medium loaf pans with vegetable spray. Line with wax paper. Set aside. Preheat oven to 325 degrees F. In a saucepan bring raisins, water and sugar to a boil. Lower heat and simmer for 5 minutes. Remove from heat, stir in butter and set aside to cool. Into a large mixing bowl sift flour, baking powder, baking soda and spices. Gently stir in fruits and nuts. In a separate small bowl beat eggs until light and lemon-colored. Stir eggs into cooled raisin mixture. Blend raisin-egg mixture into the dry ingredients-fruit mixture. Pour into loaf pans. Before baking, make a tent of brown paper that has been sprayed with vegetable oil and cover each loaf pan. Bake at 325 degrees for 1 to 1 1/2 hours (depending on size of loaf pan) until toothpick inserted in the center is clean when removed. Cool loaf pans on racks for 15 minutes. Carefully remove from pans and cool loaves on racks. Baste every few days with whiskey, brandy, Grand Marnier or rum, etc., for one month. Keep very well wrapped in heavy-duty plastic wrap and heavy-duty Ziploc freezer bags. Store up to one year in the refrigerator. Cuts easily when fruitcakes have been stored in the refrigerator and a very sharp knife is used to cut thin slices. Does grandma (or grandpa) possess a cherished family recipe? A creation that carries the comfort of home cooking that rarely surfaces in the kitchen anymore? We'd like to pass along these treasured ethnic recipes to our readers before they are lost or forgotten forever. Convince grandma to jot down the exact ingredients and procedure, and include name and telephone number to: News-Chronicle Food Pages, c/o Tina M. Gohr, 133 S. Monroe St., Green Bay, Wis. 54306 or e-mail: [email protected]