- 1 package (1/4 oz) active dry yeast
- 3/4 cup warm water (110 F to 115 F) (Well that’s pretty specific…)
- 3/4 cup evaporated milk
- 1/3 cup sugar
- 1/3 cup vegetable shortening
- 1/2 teaspoon salt
- 2 eggs
- 2 cups and 2 to 2-1/2 cups all-purpose flour, divided
- 1 cup chopped mixed candied fruit (Oh, I get it… This is fruitcake… Why aren’t we calling it that?)
- 1 cup confectioners sugar
- 1 to 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- Optional: Additional candied fruit
- In a mixing bowl, dissolve yeast in water.
- Add evaporated milk, sugar, shortening, salt, eggs, and 2 cups flour; beat until smooth.
- Stir in fruit and enough remaining flour to form a soft dough (do not knead).
- Place in a greased bowl. Cover and let rise in a warm place until doubled, about 75 minutes.
- Punch dough down. Turn onto a floured surface; knead 3 to 4 minutes.
- Pat evenly into a greased 10-inch tube pan. Cover and let rise in a warm place until nearly doubled, about 45 minutes. At about 30 minutes, preheat oven to 375 F.
- Bake for 30 to 35 minutes or until golden brown. Remove from pan to cool on a wire rack.
- Combine confectioners’ sugar, milk, and vanilla; drizzle over bread.
- Optional: Garnish with candied fruit.
Don’t fool yourself, Tim. Fruitcake just has a bad reputation! BTW…Love Tim the Younger! Reminds me of Canterbury Tales…et al…
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I’m not knocking fruitcake; I’m just not sure why it’s not called that. “Christmas Bread” just seems misleading when it appears very obvious to me that this is fruitcake. This is a recipe that Granny snipped from some other source that doesn’t give enough info to tell where it came from. (Upside of me making that comment, it can be found as “fruitcake” from the search widget rather than having to remember that it’s called “Christmas Bread”).