Description
A rich, moist, and festive fruitcake soaked in brandy, packed with nuts and dried fruits. A cherished holiday tradition.
Ingredients
Scale
For the Crust:
- 2 cups mixed dried fruit (raisins, currants, cranberries)
- 1 cup chopped walnuts or pecans
- 1 cup brandy, plus extra for feeding
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground allspice
Instructions
1. Prepare the Crust:
- Soak the dried fruit and nuts in 1 cup of brandy overnight, or for at least 8 hours.
- Preheat oven to 300°F (150°C). Grease and line a 9-inch round cake pan with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking powder, salt, and spices. Gradually fold the dry ingredients into the butter mixture.
- Drain the soaked fruit and nuts, reserving the brandy. Fold the fruit and nuts into the cake batter until evenly distributed.
- Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean.
- While the cake is still warm, poke holes all over the top with a skewer and slowly pour the reserved brandy over it. Let cool completely in the pan.
Notes
You can customize the seasonings to taste.