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Fruit cake

Fruit Cake

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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Minimum soaking and cooling time 8 hours 20 minutes
Total Time 10 hours 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 cups mixed dried fruits raisins, cherries, apricots, chopped
  • 1 cup chopped walnuts or pecans
  • 1/4 cup brandy or orange juice
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup unsalted butter softened
  • 1 cup packed brown sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup molasses

Method
 

  1. Night before baking, combine fruit and nuts with brandy or juice; cover and refrigerate at least 8 hours or overnight.
  2. Preheat oven to 300°F; grease a 9x5-inch loaf pan and line with parchment.
  3. Whisk flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl; set aside.
  4. Cream butter and sugar in a large bowl until light and fluffy; beat in eggs one at a time, then vanilla and molasses.
  5. Gradually fold flour mixture into butter just until combined; fold in soaked fruit, nuts, and remaining liquid.
  6. Pour into pan; bake 90 minutes or until center toothpick comes out clean.
  7. Cool in pan 20 minutes; turn onto wire rack to cool completely before wrapping tightly in plastic wrap and foil.