Ty Robertson's Really Good Christmas Fruitcake: No, REALLY!
Ty Robertson is VPR's Special Events Coordinator. She is also our unofficial Queen of the Kitchen and arguably the best cook in the office most days.

"This is a fruitcake recipe I've been developing over the years. It's finally done, I think, but then I can't help but tinker with recipes each time. The most important thing is to use only dried fruits that you like and leave that awful nuclear waste called citron to those who like fruitcake in Technicolor. This fruitcake is a dense, moist and chewy cake that is a symphony in drab brown, the way the English meant it to be!"

• 1/4 C. mulled cider and/or dark rum, plus enough to soak three pounds of dried fruit in, with more to fill the center of the finished cake
• 1 lb raisins
• 1 lb craisins
• 1 lb dried cherries
• 1 lb Turkish figs
• 1 lb dried pineapple (the little chunks work fine)
• 1 lb dates
• 3/4 lb pecans
• 1 lb butter
• 1 lb dark brown sugar
• 15 eggs, separated
• 3 ¾  cups flour (sift before measuring!)
• 1Tbsp cinnamon
• 1Tbsp allspice
• 1Tbsp nutmeg
• 1Tbsp ground cloves
• 1Tbsp ground ginger
• 1 ¼ tsp salt

Soak raisins, craisins and dried cherries in mulled cider and/or dark rum overnight. Drain and dust with flour before adding to batter.

Chop Turkish figs, dried pineapple, dates and pecans into small pieces. You can subsitute any other fruits you like. Mix together and dust with flour.

Prepare batter:

Cream butter with brown sugar and 15 egg yolks.

Whip egg whites until stiff but not dry, and set aside.

Sift together flour, cinnamon, allspice, nutmeg, cloves, ginger and salt.

Fold dry ingredients into wet just until mixed. Fold in the rest of the ingredients in this order: all fruits, whipped egg whites and ¼ cup rum. Mix gently. Pour into two non-stick angel food pans.

Bake at 275º for quite a long time (about 1 ½ - 2 hours) until done.

When cool, transfer to a storage vessel (ceramic casseroles work nicely) and start spiking the finished cake by occasionally filling the center with rum, brandy, Grand Marnier or other favorite.