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Fabulous Fruitcake
from Dorothy McNett's Recipe Book at www.dorothymcnett.com. This has been a yearly favorite at cooking classes...
2 cups dried fruits, such as figs, dates, apricots, and prunes, chopped
1 1/2 cups golden raisins
1/2 cup currants
3 1/2 cups walnuts, or any combination of nuts, coarsely chopped
3 cups sifted all-purpose unbleached flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 pound unsalted butter, softened
2 cups sugar
6 eggs
1/3 cup brandy or whiskey, or apple juice
1 teaspoon real vanilla extract
more brandy or whiskey, as needed to keep the cheesecloth moist while cake is aging
Preheat the oven to 275 degrees. Lightly butter or oil a 10 inch, 12 cup pan or mold. Also prepare a smaller pan for the "leftover" batter. In a big bowl, combine the chopped fruit, raisins, currants, and nuts. Stir in the flour, baking powder, and salt. Mix well. In another bowl, using a mixer blend the softened butter and sugar until fluffy. Add eggs and beat well. Beat in the whiskey and vanilla. Blend with the fruit and nut mixture, mixing in all of the dry ingredients. Scoop into prepared pan, smooth out the top, and bake for about two hours, or until an instant read thermometer stuck into the center of the cake registers 200 degrees. Place on cooling racks and then remove the cakes from the pans after about 15 min. Continue to cool on a rack. Soak cheesecloth in about 2 tablespoons more brandy and wrap the cake or cakes. Wrap with parchment paper or foil. Store for at least 3 weeks. It is a good idea to "visit" your fruitcake on occasion to sprinkle more brandy or whiskey over the cheesecloth. It can only get better!
Recipe created 1994-11-08.
