Dried Fruit Fruitcake (not candied fruit) -- Best Recipes

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Date Posted: 12/18/11 1:25:00pm
Author: CB
Subject: Dried Fruit Fruitcake (not candied fruit)

I detest fruitcake. I was told this wasn't a real fruitcake. It isn't. It's delicious.

Fruit

6 cups diced dried fruit of your choice. (I used dried apricots, cherries, figs, dates and cranberries).
Enough brandy to cover the fruit, or put it in a bag and vacuum seal the air out, so much less brandy is needed.
Let the fruit marinate in the brandy for 24 hours. Can use fruit juice or cider instead of brandy.

Cake

1 cup (8 ounces) unsalted butter
2 cups (14 ounces) sugar
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla extract
4 large eggs
3-3/4 cups flour (16 ounces - all purpose, unbleached)
1 cup (8 ounces) orange juice
2 cups (7-1/2 ounces) broken walnuts or pecans
Preheat the oven to 325 degrees. Lightly grease three 8 x 4 loaf pans.

In a large bowl, cream the butter and sugar, add the baking powder, salt and vanilla, mix. Beat in the eggs one at a time. Stir in the flour alternately with the orange juice.

Drain the fruit and stir in along with the nuts.

Spoon the batter into the prepared pans, they should be about three quarters full. Bake the cakes for about 60 minutes. They will be golden brown in color, and a toothpick inserted into the centers will come out clean.

Remove the cakes from the oven, cool for 10 minutes, and remove from pans. Brush with brandy. When completely cooled, wrap well and let rest at least 24 hours, or up to a month, brushing with brandy weekly.

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