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Category: Desserts

Ageless Fruitcake

I am going to spare you the usual fruitcake jokes (bricks, door stoppers . . . you've heard them all) and cut to higher ground. Fruitcakes are deserving of some respect in the culinary collective, if only because they are ... Read more

Total time: 3 hours plus 2 hours standing | Serves 24
Note: Use the same liquor for soaking that you use in the cake.
  • 1 1/2 cups dark raisins
  • 1 1/4 cups golden raisins
  • 1/2 cup currants
  • 1 cup mixed candied orange and lemon peel, chopped
  • 1 cup whole candied cherries, plus more for optional garnish
  • 1 cup dates, pitted, chopped and packed
  • 3/4 cup brandy, dark rum or whiskey, very hot
  • 1 cup (2 sticks) butter, melted and cooled
  • 1 3/4 cups granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 eggs
  • 2 tablespoons honey or corn syrup
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 1/2 cups chopped walnuts
  • Nonstick cooking spray
  • Brandy, dark rum or whiskey, for soaking

Step 1A couple of hours or up to 2 days before preparing fruitcake, place dark raisins, golden raisins, currants, orange and lemon peel, cherries and dates in a large bowl. Toss with hot brandy, rum or whiskey, cover and set aside.

Step 2Blend butter with granulated and brown sugars in large bowl, then blend in eggs and honey. Fold in flour, salt, baking powder, cinnamon, nutmeg and cloves, then fold in fruit and nuts. Make sure bottom of batter is well blended.

Step 3Line 2 (9x5-inch) loaf pans with parchment paper and spray with nonstick cooking spray. Spoon batter into prepared pans. Garnish top of cake with extra cherries, if desired. Place on baking sheet (this protects bottom of cakes from baking more than tops) and bake at 325 degrees until browned, toothpick inserted in middle comes out clean and cake springs back when lightly touched, 2 1/2 hours. If tops are baking faster than interior, cover tops with foil and reduce heat to 300 degrees.

Step 4Let cakes rest in pans 15 minutes before removing to rack to cool completely. Slice or soak (see box).

Each serving:
434 calories; 179 mg sodium; 41 mg cholesterol; 13 grams fat; 75 grams carbohydrates; 4 grams protein; 2.41 grams fiber.
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