Ok, last one, I promise! I couldn’t pass up this fruitcake recipe that calls for oatmeal. All the variations on fruitcake may be why they have such a bad reputation now – seems like everyone was trying to differentiate themselves with a new twist on fruitcake. I have only really had the type my great-grandmother made, although this year we tried a new type. The making was simple, as of writing time, we haven’t cut into it yet.

Festive Oat Fruitcake

1 cup boiling water

1 cup Quaker Oats (quick or old fashioned, uncooked)

1 2/3 cups mixed chopped candied fruit

1 1/2 cups ready-to-use mincemeat

1 1/2 cups chopped nuts

3/4 cup chopped dates

2 1/2 cups all purpose flour

1 cup sugar

1 1/2 teaspoons soda

1 teaspoon salt

3 eggs, beaten

3/4 cup vegetable oil

2 teaspoons vanilla

1/2 cup apple jelly

Pour boiling water over oats. Cover; let stand 20 minutes. Combine candied fruit, mincemeat, nuts and dates. Add combined dry ingredients; mix well. Combine oats mixture, eggs, oil and vanilla; stir into fruit mixture. Spoon into well-greased and floured 10-inch tube pan. Bake in preheated moderate oven (300º F) 1 hour and 45 minutes. Cool 10 minutes; remove from pan. Melt jelly over low heat; spoon over top of cake to glaze. Garnish with candied cherry halves and pecan halves, if desired. Makes one 10-inch round fruit cake. Can be frozen after baking.