Fruit cakes are heavy, dense cakes that have a relatively low flour content and contain lots of mixed dried fruit.
With Christmas round the corner, it is time for the traditional cake that is loved by all. This recipe will give you one very moist fruitcake.
Ingredients
- 2 cups granulated sugar.
- 2 cups water.
- 1 cup brandy (or use an equal amount of apple juice or cider).
- 2 cups dates, pitted & quartered.
- 2 cups golden raisins.
- 2 cups dried cherries.
- 1 1/2 cups dried apricots, quartered.
- 1 cup dried cranberries.
- 1/2 cup unsalted butter.
- 2 cups all-purpose flour.
- 2 cups slivered almonds.
- 1 teaspoon ground cinnamon.
- 1/2 teaspoon ground nutmeg.
- 1/2 teaspoon salt.
- 1/2 teaspoon baking soda.
- 2 large eggs, lightly beaten.
- 1 tablespoon almond extract.
Method:
- In a large saucepan, combine the first 9 ingredients. Bring to a boil over medium high heat, then reduce to low & cook for 10 minutes, stirring occasionally. Remove from heat & cool to room temperature.
- Preheat oven to 275F, then grease & flour a 12 cup Bundt pan.
- In a large bowl, combine the dry ingredients, then fold in the lightly beaten eggs, the almond extract, and the cooled fruit mixture.
- Spoon batter into the prepared Bundt pan & bake for at least 2 hours & 20 minutes or until the toothpick poked in the center of the cake comes out clean.
- Cool in the pan on a wire rack for 20 minutes, then unmold onto a serving plate & cool completely.