A delectable dessert to elevate your holiday celebrations
Ingredients
1 cup chopped dried apricots
1 cup golden raisins
1 cup pitless prunes
1 cup chopped dried figs
1 cup chopped dates
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 cup candied orange peel
1/2 cup candied lemon peel
1 cup brandy
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Preparation
In a large bowl, combine the chopped dried apricots, golden raisins, prunes, figs, dates, pecans, walnuts, candied orange peel, and candied lemon peel. Pour the brandy over the fruit and nut mixture, stirring well to ensure all ingredients are coated. Cover the bowl with plastic wrap and let it sit overnight to allow the flavors to meld.
Preheat your oven to 325°F (165°C). Grease and flour a 9-inch springform round cake pan and line the bottom with parchment paper.
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
In another bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold the soaked fruit and nut mixture into the batter until evenly distributed. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake the fruitcake in the preheated oven for 1 1/2 to 2 hours, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover the cake with foil and continue baking.
Once done, remove the fruitcake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For optimal flavor, wrap the fruitcake tightly in plastic wrap, then foil, and store it in a cool, dry place for at least a week before serving. The fruitcake will continue to improve in flavor over time.
