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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 24 |
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This is one very moist fruitcake, &, in my humble opinion, a huge cut above the usual fruitcake with candied fruit! And, when you can get raves from friends & relatives who don't ordinarily like fruitcake, well, that's definitely a plus! I usually use apricot brandy, but not always. For the dates, I like to use a cup of 'Fancy Medjool' dates & a cup of regular pitted dates, which I believe are 'Deglet Noor' dates. If the cake will probably be eaten during its first 'presentation,' you might want to unmold it onto a 14 serving plate & let it cool completely. Then, just before serving it, sprinkle the top lightly with powdered sugar, and-with pieces of larger dried fruits such as whole dates, apricot halves, apple slices, pear & peach halves, etc-fill the center of the cake & also place some on the edge of the serving plate all around the cake. Preparation & cooking time does not include the time it takes for the fruit mixture to cool. Ingredients:
2 cups granulated sugar |
2 cups water |
1 cup brandy (or use an equal amount of apple juice or cider) |
2 cups dates, pitted & quartered |
2 cups golden raisins |
2 cups dried cherries |
1 1/2 cups dried apricots, quartered |
1 cup dried cranberries |
1/2 cup unsalted butter |
2 cups all-purpose flour |
2 cups slivered almonds |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
2 large eggs, room temperature, lightly beaten |
1 tablespoon almond extract |
Directions:
1. In a large saucepan, combine first 9 ingredients. Bring to a boil over medium high heat, then reduce to low & cook 10 minutes, stirring occasionally. Remove from heat & cool to room temperature.
2. Preheat oven to 275 degrees F, then grease & flour a 12-cup Bundt pan.
3. In a large bowl, combine the next 6 ingredients which are dry, then stir in the lightly beaten eggs, the almond extract, and the cooled fruit mixture, & combine well.
4. Spoon batter into the prepared Bundt pan & bake for at least 2 hours & 20 minutes. Toothpick in the center should come out clean.
5. Cool in the pan on a wire rack for 20 minutes, then unmold onto a serving plate & cool completely.
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