Kirby Adams straightens out all your issues with your holiday lights. Jeff Faughender/Courier Journal
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Kirby Adams shows you how to sort and store your holiday ornaments. Jeff Faughender/Courier Journal
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Kirby Adams gives you a calorie-free recipe to make your house smell like you've been baking treats all day! Jeff Faughender/Courier Journal
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Kirby Adams shows you how to keep track of how much is left on your gift cards! Jeff Faughender/Courier Journal
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Kirby Adams shows you how to use old wrapping paper instead of just tossing it. Jeff Faughender/Courier Journal
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Holiday Hacks | No more tangled lights
Holiday Hacks | Easy ornament sorting and storage
Holiday Hacks | Heavenly scents for your home
Holiday Hacks | Organize your gift cards
Holiday Hacks | Use that old wrapping paper
Get ready, everyone. Wednesday, Dec. 27 is National Fruitcake Day — yes, there is a whole day dedicated to the traditional, much-resisted holiday treat.
The food experts at Hormel Foods think the Fruitcake gets a bad rap and have come up with a twist on the holiday staple that will have you wanting to give this loaf a second chance.
This creative upgrade to the traditional recipe, complete with the requisite fruits and nuts, includes ingredients like Candied Bacon and Justin's PB cups that make for a delicious holiday dessert your family will love.
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Try this spin on this classic recipe from Hormel:
Makes: 12 servings
- ½ cup golden raisins
- ½ cup dried cherries
- ½ cup dried apricots, chopped
- 1/3 cup orange juice
- 1 cup applesauce
- 2 teaspoons grated orange rind
- 2 teaspoons pure vanilla extract
- 11/2 cups granulated sugar
- 3/4 cup butter softened
- 3 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 JUSTIN’S dark chocolate covered peanut butter cups, chopped
Heat oven to 350°F. Grease and flour 12-cup bundt cake pan
In medium bowl, combine raisins and next six ingredients; cover and let stand 30 minutes.
In mixing bowl of stand mixer, using paddle attachment add butter and beat at medium speed 1 minute.
Gradually add sugar and beat until light and fluffy. Add eggs, one at a time, beating after each addition.
In medium bowl, combine flour and next five ingredients. Add flour mixture to butter mixture alternatively with raisin mixture, starting and ending with flour mixture, just until blended. Stir in chopped peanut butter cups. Transfer mixture to prepared cake pan.
Bake on middle rack, 1 hour 10 minutes or until cake tester comes out clean when inserted into center of cake. Let stand 10 minutes.
Turn cake out onto cake plate and let cool completely. Spoon Cream Cheese Glaze over cake and top with Candied Bacon
Cream Cheese Glaze Ingredients:
- 4 ounces cream cheese, cubed and softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
In large bowl, using electric mixer, combine cream cheese and remaining ingredients until smooth
Candied Bacon Ingredients:
- ½ cup firmly packed light brown sugar
- ½ teaspoon cinnamon
- 1 (16-ounce) package thick-cut bacon
Heat oven to 350°F.
In shallow plate, stir together brown sugar and cinnamon. Dredge bacon slices in sugar mixture, pressing to adhere. Place slices on lightly greased wire rack, side by side, over a jellyroll pan.
Bake 45 to 50 minutes or until crisp. Let cool completely and finely chop.
Reach Kirby Adams at [email protected] Twitter @kirbylouisville. Support strong local journalism by subscribing today: www.courier-journal.com/kirbya
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