I've altered the recipe because I wanted to use Hisui (Red Sake) to make a fruitcake. This came out wonderfully. While my method of recording recipes isn't really "scientific," it works for me when I'm altering one for slightly different ingredients and for our tastes. After three experiments, here's what I came up with... Hisui Cake 8 oz dried cherries, coarsely chopped 8 oz dried cranberries 8 oz dried blueberries 1 cup hisui (red sake) **Mix - microwave about 1.5 minutes, stir, let rest 15 minutes or so - repeat this step 3 or 4 times - set aside to thoroughly cool (plumping up dried fruit) 10 oz candied cherries, coarsely chopped 8 to 10 oz pistachios, roasted & salted, coarsely chopped 2 cups chocolate chips **These are the rest of the mix-ins. **Before mixing up the cake batter, mix all of the mix-ins together - try to get as even distribution as possible **Preheat oven to 325 F while mixing up the cake batter 3/4 c unsalted butter 1.5 c sugar 1.5 tsp baking powder 1 tsp salt 1 tsp vanilla, or use more if you’d like **Cream all of these ingredients together 3 large eggs **Add to creamed mixture one at a time, mixing throughly after each egg 2.5 c plain unbleached flour 1 c milk at room temperature **Alternate adding flour then milk to mixture, beating thoroughly each time - end with flour **Dump in roughly half of the solids, mix thoroughly using a large spoon **Repeat ((Bake, NOTE baking time is dependent on the pans that you use - I used small give-away loaf pans. You can use regular sized loaf pans (2), a large bundt pan (1), 2 small bundt-style pans, or whatever you like (even large muffin pans). When a cake tester comes out clean, they’re done. **While cooling, poke holes (I use a very small knitting needle) and drizzle with more hisui or simple syrup (repeatedly, as much as you’d like) **When completely cool and you’re tired of drizzling, place in plastic bags or some other form of tightly sealed container, let age in refrigerator for 5 to 10 days (they keep a long time in the refrigerator) Wow, thanks SO much for sharing here - I definitely have to try this one... PJH

• Reply