Fruitcake with Pecans, Apricots, Dates & Cherries
Ingredients:
Fruit & Nuts:
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1 cup dried apricots, chopped
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1 cup pitted dates, chopped
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1 cup red or green glacé cherries (or maraschino), halved
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1 cup pecans, coarsely chopped
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2 tbsp all-purpose flour (to toss with fruits/nuts)
Cake Batter:
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1 cup unsalted butter, softened
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1 cup light brown sugar, packed
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4 large eggs
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1 ½ cups all-purpose flour
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½ tsp baking powder
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½ tsp salt
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1 tsp ground cinnamon (optional)
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½ tsp ground nutmeg (optional)
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¼ cup orange juice (or rum/brandy for extra flavor)
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1 tsp vanilla extract
Instructions:
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Preheat oven to 300°F (150°C). Grease and line a loaf pan (9×5 inches) or an 8-inch round cake pan with parchment paper.
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Prepare fruit and nuts:
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In a medium bowl, toss chopped apricots, dates, cherries, and pecans with 2 tbsp flour to prevent them from sinking in the batter. Set aside.
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Make batter:
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In a large bowl, cream together the butter and brown sugar until light and fluffy.
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Beat in eggs, one at a time.
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Mix in the orange juice (or rum/brandy) and vanilla extract.
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Combine dry ingredients:
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In a separate bowl, whisk together 1½ cups flour, baking powder, salt, and spices (if using).
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Combine everything:
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Gradually mix the dry ingredients into the wet mixture.
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Fold in the prepared fruit and nut mixture.
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Bake:
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Spoon batter into the prepared pan and smooth the top.
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Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
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Cool & Store:
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Let the cake cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.
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For best flavor, wrap in foil or plastic wrap and let it rest for a day or two before slicing.
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Optional:
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Brush the cooled cake with rum or brandy for a more traditional soaked fruitcake experience.
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Decorate the top with whole pecans and cherries before baking for a festive look.
Let me know if you want a gluten-free version or want to convert it into mini loaves!