Are you looking for Chrismukkah.com?

If you're looking for Chrismukkah.com, Merry Mazel Tov! You've found us... sort of. We're sorry you're having trouble loading our colorful, multi-media website. Viewing Chrismukkah.com in all it's glory does require you to have Flash Player (version 7 or higher). You can download the latest version of Flash from Macromedia for free by clicking here.

If your computer is a Macintosh and you are using Internet Explorer, Microsoft no longer supports this browser for the Mac and it's just not going to work. It's time to upgrade to a more modern browser such as Safari or Firefox.

You may email us at info@chrismukkah.com, or if you're really old-fashioned and want to place an order by phone, we're on Rocky Mountain Time - 406 223 3242. If we're especially busy, or if it's before or after business hours, we may need to phone you back.

    
       
   

Kosher Fruit Cake

Kosher Fruit Cake

My wife's recipe for this holiday classic has a Kosher spin to it. It even inspired one of our best selling Chrismukkah cards. Our Chrismukkah fruitcake recipe promises to be much more edible than Great Aunt Verna’s version.

You'll find the recipe for Kosher Fruitcake in our new book:

Chrismukkah: The Merrry Mish Mash Holiday Cookbook.

Ingredients

  • 1/3 cup apricots
  • 1/3 cup chopped dried cherries
  • 1/3 cup dried cranberries
  • 1/3 cup apples
  • 1/3 cup raisins
  • 1/2 cup plus 2 tablespoons light rum
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 8 tablespoons unsalted margarine
  • 3/4 cup packed brown sugar
  • 1 (16-ounce) carton Fleishman’s Egg Beaters™
  • 2 tablespoons sweet kosher wine
  • 1/4 cup un-sulfured molasses
  • 2/3 cup chocolate chips or
  • crumbled chocolate Hanukkah gelt coins

Preparation

In a plastic container or zip-lock bag, soak the dried fruit in 1/4 cup of rum for at least a day, covered tightly and stored at room temperature.

Preheat the oven to 325° F. Grease a 6” round pan or a 4” x 8-1/2” loaf pan and line with parchment paper.

Whisk together the flour, baking powder, kosher salt, and cinnamon. Cream the margarine and sugar until fluffy, and slowly whip in the Egg Beaters. Add the flour in three batches, alternating with the wine and molasses. Stir in the fruit/rum mixture and chocolate chips or gelt.

Pour into prepared pan and bake for 55 minutes to 1 hour. Let cake cool in the pan for 10 minutes, then sprinkle with 2 tablespoons of rum.

Place a piece of parchment paper large enough to wrap the entire cake on a flat surface. Moisten a piece of cheesecloth, also large enough to wrap the entire cake, with 1 tablespoon rum. Place the cheesecloth on top of the parchment paper, and un-mold the cake on top of it. Sprinkle top and sides of the cake with the remaining rum. Wrap the cake, pressing the cheesecloth closely to the surface of the cake. Place the cake in an airtight tin (or plastic container) and let it age for at least 4 weeks. If storing longer, douse with additional rum for every 4 weeks of storage.