Fruitcake

Ingredients (Makes one 9×5-inch loaf)

• The Fruit & Nut Blend (approx. 3 cups total):
  • 1 cup raisins (a mix of dark and golden)
  • $\frac{1}{2}$ cup dried currants or chopped dried cherries
  • $\frac{1}{2}$ cup dried figs or dates, finely chopped
  • $\frac{1}{2}$ cup candied orange or lemon peel (citron)
  • $\frac{1}{2}$ cup raw pecans or walnuts, coarsely chopped
• The Infusion & Soak:
  • $\frac{1}{3}$ cup brandy, rum, or orange juice (for soaking the fruit beforehand and “feeding” the cake later)
• The Batter:
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • $\frac{1}{2}$ tsp ground nutmeg
  • $\frac{1}{4}$ tsp ground cloves
  • $\frac{1}{4}$ tsp salt
  • $\frac{3}{4}$ cup (1.5 sticks) unsalted butter, softened to room temperature
  • $\frac{3}{4}$ cup packed dark brown sugar
  • 3 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 2 tbsp molasses or dark corn syrup (for deep caramel flavor and moisture)

Step-by-Step Instructions

1. Plump and Soak the Fruit:
   • In a large bowl, combine all the dried fruits, candied peel, and chopped nuts. Pour the $\frac{1}{3}$ cup of brandy, rum, or orange juice over the mixture. Cover and let it soak for at least 2 hours (or overnight) so the fruit absorbs the liquid and plumps up.
2. Prep and Pre-heat:
   • Preheat your oven to 300°F (150°C)—low and slow is the secret so the rich cake bakes evenly without burning the outside.
   • Grease a 9×5-inch loaf pan and line it with a strip of parchment paper that hangs over the long sides for easy removal.
3. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
   • Toss 2 tablespoons of this flour mixture directly into your soaked fruit and nuts (this keeps the fruit from sinking to the bottom of the pan!).
4. Cream Butter and Sugar:
   • In a large mixing bowl, beat the softened butter and dark brown sugar together on medium speed for 3 to 4 minutes until light and fluffy.
   • Beat in the eggs one at a time, followed by the vanilla extract and molasses.
5. Combine Batter and Fruit:
   • Add the dry flour mixture to the wet ingredients, mixing on low speed just until combined (do not overmix!).
   • Using a spatula, gently fold in your rum-soaked fruit and nut mixture until evenly distributed throughout the thick batter.
6. Bake Low and Slow:
   • Spoon the batter into your prepared loaf pan, pressing it down firmly to eliminate any air pockets, and smooth the top.
   • Bake at 300°F for 1 hour and 45 minutes to 2 hours, or until a wooden toothpick inserted into the center comes out clean or with a few moist crumbs. (If the top starts browning too quickly toward the end, loosely tent a piece of foil over it).
7. Cool and Feed:
   • Let the cake cool completely in the pan before turning it out.
   • The Aging Tradition: If you want to store it, wrap the cooled cake tightly in brandy-soaked cheesecloth, then layer it in plastic wrap or foil. Store it in a cool, dark place (like a pantry), and “feed” it with another tablespoon of brandy every week or two for a deeply rich, mature flavor.

Pro Tip: If you prefer a non-alcoholic version, you can substitute apple juice, orange juice, or strong brewed black tea for the brandy soak with fantastic, fruity results!