Fruitcake is a longstanding tradition. This recipe is my mother’s and she had to hide the end result on the top of the refrigerator to keep us from demolishing it before Christmas day.
Author: Mary DiSomma
Holiday Favorites: Mary’s Fruitcake
1 pound candied fruit and peel mix
¼ cup honey
½ cup brandy, orange-flavored liqueur or white wine
¼ cup raisins
¼ cup chopped dates
3 tablespoons flour and 2 tablespoons unsalted butter to prepare
2½ cups flour
2½ teaspoons baking powder
½ teaspoon salt
A pinch of ground cinnamon, cloves, nutmeg and ginger
8 ounces (2 sticks) unsalted butter, softened
1½ cups sugar
1 teaspoon vanilla extract
4 large eggs
¼ cup frozen orange juice concentrate, thawed
8 ounces whole unsalted pecans or walnuts
½ cup light corn syrup
½ cup brandy or orange-flavored liqueur
Place the candied fruit and any of the optional dried fruit in a bowl. Add the honey and brandy, liqueur or white wine. Cover with plastic food wrap and let sit at room temperature overnight.
The next day, prepare the cake batter and make the fruitcake. Preheat oven to 275 degrees. Butter and flour the inside a 12-cup Bundt pan. Shake pan over the sink to remove excess flour. Set aside while preparing the batter.
In a mixing bowl, combine the flour, baking powder, salt and spices. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla. Add the eggs, one at a time, beating well after each addition. With mixer on medium-low, slowly add the dry ingredients. Mix until just combined. Add the fruit mixture, orange juice and nuts. Mix until combined. Transfer mixture to the prepared pan.
Bake the fruitcake for approximately 90 minutes or until a toothpick inserted in the middle of the loaf comes out clean. While the fruit cake is baking, prepare the basting syrup. In a bowl, combine the corn syrup and liqueur.
Remove fruitcake from oven and let cool for 10 minutes on a cooling rack. Remove fruitcake from pan and place on a wire cooling rack. Baste the cake with some of the syrup. Wrap the fruitcake in parchment paper then foil. Let sit at room temperature for at least 2 weeks, basting the cake daily until the syrup is gone. When basting the cake, make sure the syrup is absorbed before rewrapping with the parchment and foil. I usually let it absorb for a good hour before rewrapping.
Mary DiSomma, Foodie, Author, Philanthropist, Mother, Wife and so much more...
Mary DiSomma, an enthusiastic and imaginative baker of cookies, is the author and publisher of A Gift of Cookies: Recipes to Share with Family & Friends. She is also a philanthropist, podiatrist, entrepreneur, and mother of four grown children.
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