Did you know that fruitcake is considered a holiday dessert to this day because of a law that was passed in England in the 18th century? The law restricted fruitcake consumption to the holiday season because it was considered far too rich for regular eating. These days, whether people think of fruitcake kindly or with deep suspicion, it is something to make, consume and share around the holidays.

One of the tricky things about fruitcake is that it has to cure (preferably while sipping generous amounts of rum or brandy) for at least a month after it is baked. Luckily, this means that if you are interested in baking one for this year's Christmas or New Year's celebration, you have just enough to do it and let it get better over the next month. There are lots of different recipes out there for fruitcake. After the jump you'll find the one that I used just this afternoon. In the interest of full disclosure, I must say that this was the first time I used this recipe, so I can't testify to its goodness, as the cake is currently swathed in cheesecloth and sucking down half a cup of rum. However, it smelled pretty darn good while baking and didn't call for any suspect neon fruit so I am hoping for success. If you have your own family recipe, I recommend going with that. If you flat out don't like fruitcake, well, I just can't help you there. This recipe came to me from my friend Julie. It came to her from her aunt, who has been making it for many years.

1 1/2 sticks of unsalted butter
4 ounces of dried pineapple, chopped into 1/2 in. pieces
4 ounces dried apricots, chopped into 1/2 in. pieces
8 ounces of chopped dates
4 ounces diced cherries
4 ounces of blanched almonds
8 ounces course chopped walnuts
2/3 cup all-purpose flour
1/2 cup cake flour, (not self-rising)
1/2 teaspoon baking powder
pinch of salt
1 cup light-brown sugar, firmly packed
3 eggs
1 teaspoon pure vanilla extract
2 tabl. rum, plus more for dousing

1. Heat oven to 300 degrees, Brush 8-in. spring-form pan with soft butter. Line bottom and sides with parchment paper.

2. Combine fruit and nuts in a bowl, set aside. Sift the flours, baking powder, and salt. In the bowl cream butter and sugar until fluffy, about 3 mins. Add eggs, 1 at a time, mixing well. Add vanilla and rum.

3. In two additions, add dry ingredients to butter, fold in fruit and nuts. Pour batter into pan, bake until golden and set, about 21/2 hours. Cover with foil if it colors too much.

4. Cool on wire rack. Remove from pan; discard parchment. Wrap in cheesecloth or muslin. Douse with 1/4 cup rum. Store in a cool, dry place; douse with 1/4 cup rum weekly for at least 1 month before serving.