If you’ve never had homemade fruitcake you’re in for a real treat! Think of this as a “Boozy Nut Cake” and we have a feeling you’ll develop a new appreciation for this much maligned holiday dessert.

Thanks to Sherry Sutton for sharing this wonderful family recipe.

We talk about fruitcake on Episode 5 and Episode 99.

Andrea’s substitutions and suggestions

*1 cup of chopped dried apricots instead of raisins

**2 cups chopped dried figs in place of the candied fruit mix

***Amber Rum from Cannon Beach Distillery instead of brandy.

****Since I used dried apricots and figs instead of candied fruit, I added 1/4 cup more granulated sugar to the creamed butter to make up for the missing sweetness. Any dried fruit you like can be used! Apricots, peaches, etc.

*****Cherry preserves instead of strawberry jam

FOR THE FRUIT MIXTURE
1 Cup raisins (mix of dark and light)*
2 Cups candied fruit**
1 1/2 Cups dates, chopped
1/2 Cup candied orange peel, chopped
3/4 Cups dried candied pineapple, chopped
1/2 Cup halved candied cherries
3/4 Cups brandy***
1 Teaspoon ground nutmeg
2 Teaspoons ground cinnamon
1/2 Teaspoon ground cloves
1 Teaspoon ground allspice
FOR THE CAKE MIXTURE
1 Cup butter, softened
1 Cup granulated sugar****
1/2 Cup dark brown sugar
5 eggs, beaten
2 1/4 Cups all purpose flour
1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
3/4 Cups strawberry jam*****
5 Cups nuts, chopped (mixture of walnuts and pecans)

Instructions

1. DAY 1: SOAK THE FRUIT Mix all of the chopped dried fruit, brandy, and spices in a large bowl. Cover and allow to soak overnight in the refrigerator, stirring occasionally.
2. DAY 2: MAKE THE FRUIT CAKE Preheat the oven to 275 degrees.
3. Prepare the tube pan for baking. Grease a large angel food cake pan with butter. Line the pan with several layers of brown paper (I use grocery bags). Cut the paper to fit the pan. Butter each piece of paper well.
4. Chop 5 cups of nuts, set aside.
5. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine. Set aside.
6. In the bowl of a stand mixer, cream the softened butter and sugars until well mixed. Add the 5 beaten eggs, beating until well incorporated. Pause to scrape down the sides of the mixing bowl as needed.
7. Add the flour mixture gradually into the creamed butter/sugar/egg mixture.
8. Add the jam into the cake batter, mixing well.
9. Add the brandied fruit mixture to the cake batter, mixing well.
10. Add the chopped nuts to the cake batter, mixing well.
11. Scoop the cake batter into the lined and greased tube pan. Bake at 275 – 300 degrees for 2 hours. Insert a long toothpick to check if the cake is done.
12. Remove the cake from the oven and cool completely.
13. Remove the cake from the pan, and place on a large baking sheet with an edge. Drizzle brandy on top of the cake, making sure you soak down through the layers of paper. Wrap the cake in cheesecloth, then wrap the cake in foil and store in the refrigerator.
14. DAYS 3 – 14 Every 3-4 days, unwrap the cake from the foil, drizzle with more brandy, and re-wrap in foil. It’s best tasting in 1 – 2 weeks.