Regardless of how you feel about fruit cake, it’s a traditional Christmas dessert that is here to stay. It’s in your best interest to make the most delicious version possible. That way, even if you weren’t sure how you felt about it before, you’ll really like it now! This recipe is dense but moist and not overbearingly boozy. It also makes two loaves—one for you and one for someone you really like.
Ingredients
- 2 c. golden raisins
- 2 c. chopped dried apricots
- 1 c. chopped dried figs
- 1 c. chopped candied ginger
- 1 c. brandy, whiskey, or apple cider, plus more for brushing
- Nonstick baking spray with flour
- 3 c. all-purpose flour
- 1 tbsp. apple or pumpkin pie spice
- 1 tsp. baking powder
- 3/4 tsp. salt
- 2 sticks unsalted butter, softened
- 1 1/2 c. light brown sugar
- 3 large eggs
- 1 tbsp. vanilla extract
- 1 1/2 c. candied cherries
- 1 1/2 c. chopped nuts, like pecans, walnuts or almonds
Directions
step 1
In a medium bowl, stir together the raisins, apricots, figs, ginger, and brandy (sub whiskey or apple cider if you like). Cover and let soak for at least 4 hours or up to 24 hours, stirring a few times during the soak.
step 2
2Preheat the oven to 300°F. Butter or spray 2 (9×5-inch) loaf pans with baking spray.
step 3
In a medium bowl, whisk together the flour, pie spice, baking powder, and salt. Set aside.
step 4
In a large mixing bowl, beat butter with a hand mixer until smooth. Add the sugar and beat on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until well incorporated. Beat in the vanilla. With mixer on low speed, slowly add the flour mixture, beating just until combined. With a spatula, fold in the candied cherries, nuts, and soaked fruit. Divide the batter evenly among the two baking pans.
step 5
Bake for 2 hours or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 10 minutes. Run a knife around the cake to release it from the edges. Remove and place them on a cooling rack. Generously brush tops and sides of the cakes with brandy or whiskey (you can also use simple syrup). Cool completely. Store the cakes tightly wrapped in plastic wrap for up to 6 weeks.
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