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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 12 |
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tried and true fruitcake with dried fruit, not candied fruit. Ingredients:
2 cups granulated sugar |
2 cups water |
2 lemons, zest of (strips, about 3 tablespoons) |
2 lemons, juice of (about 1/4 cup) |
1 lb combination dried fruits (such as blueberries, cranberries, cherries, raisins, or apricots) |
2 cups butter, at room temperature |
2 cups brown sugar |
1 cup molasses or 1 cup honey, depending on how dark you want it |
8 large eggs |
1 cup grand marnier or 1 cup other orange-flavored liqueur |
2 cups flour |
2 cups whole wheat flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 teaspoon ginger |
1/4 teaspoon clove |
1 tablespoon orange zest |
1 tablespoon lemon, zest of |
1 cup slivered almonds |
1 cup pecan pieces |
1 cup walnut pieces |
1/2 cup bourbon |
Directions:
1. Make the simple syrup by combining the sugar and water in a medium-size saucepan over medium-high heat.
2. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar.
3. Boil for 2 minutes and remove from the heat.
4. Combine the dried fruits together in a large mixing bowl.
5. Pour the simple syrup over them, toss to coat, and let steep for 5 minutes.
6. Strain and reserve the syrup.
7. Cream the butter, sugar, and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl.
8. Beat about 2 minutes.
9. Add the eggs one at a time and beat well.
10. Add 1/2 cup of the Grand Marnier and mix to incorporate.
11. Combine the flour, baking powder, salt, cinnamon,nutmeg, ginger& cloves in a medium-size mixing bowl and blend well.
12. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes.
13. Scrape down the sides of the bowl as necessary.
14. The batter will be thick.
15. Add the warm fruit and all the nuts a little at a time, mixing well.
16. Scrape down the sides of the bowl and the paddle.
17. Preheat the oven to 350°F.
18. Lightly grease twelve 1-pound loaf pans or 6-2 pound pans or cans.
19. Spoon about 1 cup of the batter into each 1 pound pan, 2 cups into the 2 pound pans or cans.
20. Bake until golden and the tops spring back when touched, about 45 minutes for the 1 pound pans 60 or longer for the larger pans (rearranging them after 25 minutes if necessary to brown evenly).
21. Test with toothpick for doneness.
22. Cool for 10 minutes in the pans.
23. Remove cakes from the pans and cool completely on wire racks.
24. Wrap each cake in a layer of cheesecloth.
25. Store in plastic storage bags until they are slightly stale, 3 to 4 days.
26. Combine the reserved simple syrup with the remaining 1/2 cup Grand Marnier and the bourbon.
27. Without removing the cheesecloth, make tiny holes with a toothpick randomly on the top of each cake.
28. Pour 2 tablespoons of the syrup over the top of each cake once every 2 to 3 days until all of the syrup is used.
29. Let the cakes age for up to 3 weeks before eating.
30. Makes 12 (1-pound) or 6 (2-pound) cakes.
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