"it's Good I Promise" Fruitcake

This fruitcake is nothing like all the horror stories and jokes. It has been in my family for at least three generations, and it just wouldn't be the holidays without it. I just can't say enough good things about it. Don't get scared away by the long ingredient and instruction list. It's not hard and smells so good. Even if you hate fruitcake, please make my day and give this a shot. Prep times includes freezer time.

• Ready In: 74 hrs
• Yields: 2 loaves

Ingredients

• 2  cups  packed brown sugar
• 2  cups hot water
• 2  tablespoons Crisco shortening
• 1  teaspoon salt
• 1  teaspoon cinnamon
• 1  teaspoon ground cloves
• 1  cup raisins
• 1  cup  dried  mixed candied fruit (the stuff they sell during the holidays. Leftovers can be kept in the freezer for next years fruitca)
• 1  cup  chopped walnuts (or your favorite)
• 1  cup maraschino cherry, drained. the liquid can be saved and used for part of the water called for

• later add

• 3  cups flour
• 1  teaspoon baking soda, dissolved in
• 1  tablespoon hot water

Directions

1. In a large pan, stir together the first list of ingredients.
2. Heat and boil lightly for 5 minutes.
3. Stirring occasionaly.
4. This smells so good as it's cooking that I usually stand at the stove the whole time just stirring and smelling.
5. MMM Allow to cool.
6. My family traditionally cooks this in the evening.
7. We leave the pan on the stove and just put a lid on it before bed.
8. Some time the next day it's baked.
9. When cool, add the flour and soda dissolved in water into the mixture in the pan.
10. Ok here's the tricky part.
11. The pans need to be prepared.
12. Preheat oven to 350°F while preparing pans.
13. Cut the grocery bags open and cut each bag in halve crosswise.
14. You'll need two loaf pans.
15. Place a pan on the counter upside down.
16. Now take a piece of paper and wrap the pan.
17. Use masking tape to secure.
18. Keep any printing on the outside.
19. Now turn the pan over and place the shaped piece of paper inside the pan as a lining.
20. Trim the paper so it meets or is just a little taller than the pan edges.
21. Repeat this process three more times so that each loaf pan has a double liner.
22. I hope this makes sense.
23. Some in my family have experimented succuesfully with lining the pans with wax paper instead of brown paper.
24. Divide the batter into the two pans.
25. Bake for 1 1/2 to 2 hours.
26. Cover with another piece of paper if the top starts getting too done.
27. Baking time will need experimentation.
28. Oven temperature, weather, ingredient variables, etc can lead to bread that's a little too dry or too gooey.
29. But it will still taste great even if the cooking time needs to be adjusted just a little.
30. When done, remove from pan to cool.
31. WARNING: The bread will be stuck to the inside liner.
32. Discard the outside liner and cool the bread still stuck to the inside liner.
33. Unfortunatly, You'll be smelling the wonderful smells fill your kitchen but it can't be eaten yet.
34. The bread needs to be frozen for at least a day or two to meld the flavors and get the consistency just right.
35. Stick the bread into a bag and into the freezer.
36. When thawed, we peel the paper off just a little at a time as we eat it.
37. (Unless we are wanting to slice the whole loaf at once.) Store on the counter inside the plastic bag.