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Holiday Fruitcake

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PREP TIME
30 min
COOKING TIME
180 min
TOTAL TIME
330 min
SERVINGS
16 servings
Dessert British
Holiday Fruitcake
Ingredients
  • 2 (8 ounce) containers candied cherries
  • 1 (8 ounce) container candied mixed citrus peel
  • 2 (2.25 ounce) packages blanched slivered almonds
  • 2 cups raisins
  • 1 cup dried currants
  • 1 cup dates, pitted and chopped
  • 1/2 cup brandy
  • 2 1/2 cups all-purpose flour, divided
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup molasses
  • 3/4 cup apple juice
  • 1 cup unsalted butter, softened
  • 2 cups packed brown sugar
  • 6 large eggs
Instructions
1
Gather and collect all necessary ingredients beforehand
2
Combine candied cherries, citrus peel, and almonds in a medium-sized bowl. Add raisins, currants, and dates; pour in brandy and stir to combine. Cover the bowl with a lid or plastic wrap and let it sit for 2 hours or overnight, allowing the flavors to meld together
3
Preheat your oven to 275 degrees F (135 degrees C), which is a moderate heat suitable for baking a fruitcake
4
Grease a deep 8-inch pan with a non-stick cooking spray and line it with parchment paper, ensuring easy cake removal
5
Dredge the brandy-soaked fruit in 1/2 cup of flour, coating it evenly
6
In a separate bowl, whisk together the remaining 2 cups of flour, adding a pinch of cloves and allspice for added depth
7
Combine the molasses and apple juice in a separate bowl, stirring until smooth and free of lumps
8
Using an electric mixer, cream the butter in a large bowl until it reaches a light and fluffy consistency
9
Gradually blend in 1 cup of brown sugar, followed by the eggs one at a time
10
In three batches, add the flour mixture to the butter mixture, alternating with the molasses mixture
11
Fold in the floured fruit into the batter, ensuring it's evenly coated
12
Pour the batter into the prepared pan and smooth out the top
13
Bake in a preheated oven at 275 degrees F (135 degrees C) for 3 to 3 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean
14
Remove the cake from the pan and gently lift off the parchment paper, allowing it to cool completely
15
Wrap the cake loosely in waxed paper and store it in an airtight container in a cool, dry place for up to 2 months, or refrigerate it for longer storage