Ingredients for Dried Fruit Fruitcake
- 1 ½ cups granulated sugar
- 1 cup water
- Brandy
- Dates
- Golden Raisins
- Dried Cherries
- Dried Apricots
- Dried Cranberries
- 1 cup (2 sticks) unsalted butter, softened
- All Purpose Flour
- Slivered Almonds
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 large eggs
- 1 teaspoon almond extract
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How to Make Dried Fruit Fruitcake
- In a large saucepan, combine: 1 cup apricot brandy (or other liqueur), 1 cup water, 1 cup chopped dried apricots, 1 cup chopped dried pears, 1 cup chopped dried peaches, 1 cup chopped dried apples, 1 cup pitted Deglet Noor dates, 1 cup Medjool dates (pitted and chopped), and 1 cup raisins.
- Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool completely to room temperature.
- Preheat oven to 275°F (135°C). Grease and flour a 12-cup bundt pan.
- In a large bowl, whisk together: 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, 1 teaspoon salt, 1 ½ cups granulated sugar, and 1 cup (2 sticks) unsalted butter, softened.
- Add 4 large eggs to the dry ingredients and beat lightly with a whisk. Stir in 1 teaspoon almond extract and the cooled fruit mixture. Mix until just combined.
- Pour batter into the prepared bundt pan and bake for at least 2 hours and 20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 20 minutes before inverting it onto a serving plate to cool completely.
- (Optional) Before serving, dust the top lightly with powdered sugar. Garnish with larger pieces of dried fruit (such as whole dates, apricot halves, apple slices, pear and peach halves) in the center of the cake and around the edge of the serving plate.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
153g
Fat
14g
Carbs
17g
