Did you want to join me in making fruitcake for the holidays? If so, it’s time to dice up those fruits and get them brewing in some brandy for the holidays!
Before you say, “ugh, fruitcake is so gross”, please take a look at my recipe. I’ve shared it countless times in the past and I have never had anyone not love it.
My friend Judy has a picture of a slice on her blog, if you’d like to see what the inside looks like.
There’s no candied fruit in it, and it’s moist and bright, not dark and spicy. It’s like a breath of spring in your mouth while it’s snowing outside. For this batch, I’ve used dried dates, dried cherries, dried apricots, dried sultans, and dried cranberries.
I’ve found I prefer to let them marinate for several months in a vacuum sealed bag vs the jar, as I don’t have to bother with flipping the jar over every day. Plus it takes a little less brandy.
6 cups Dried fruits of your choice apricots, cherries, figs, dates, cranberries, etc.
1 cup Butter (unsalted)
2 cups Sugar
2 teaspoons Baking powder
1 teaspoon Salt
2 teaspoons Vanilla extract
4 large Eggs
3 3/4 cups Flour (all-purpose, unbleached)
1 cup Orange juice, preferably freshly squeezed
2 cups Pecans (or walnuts)
To prepare the fruit, pour enough brandy over the diced fruit to cover it, or (my preference) put it in a large heavy duty bag and vacuum seal it.
You can bake the cakes with the fruit having marinated for only 24 hours, however the longer the fruit is in the brandy, the better the end result. I like to marinate mine for several months.
Prepare the cake Preheat the oven to 325 degrees. Lightly grease three 8 x 4 inch loaf pans, or 8 mini loaf pans.
In a large bowl, cream the butter and sugar and add the baking powder, salt and vanilla; mix. Beat in the eggs one at a time. Stir in the flour alternately with the orange juice.
I won’t be baking the cakes until December, and will share more pictures then. I like to bake individual size cakes. I hope you’ll join me!