Recipe Today of Fruitcake

Recipe Today of Fruitcake


  • 2 cups golden raisins
  • 2 cups chopped dried apricots
  • 1 cup chopped dried figs
  • 1 cup chopped candied ginger
  • 1 cup brandy, whiskey, or apple cider
  • nonstick baking spray with flour 
  • 3 cups all-purpose flour
  • 1 tbsp apple or pumpkin pie spice
  • 1 tsp baking powder
  • ¾ tsp sea salt
  • 2 sticks unsalted butter, softened
  • 1 ½ cups light brown sugar
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 1 ½ cups candied cherries
  • 1 ½ cups chopped nuts


  • In a medium bowl, stir together the raisins, apricots, figs, ginger, and brandy, whiskey or apple cider. Cover and steep for at least 4 hours or up to 24 hours, stirring a few times during the soaking process.
  • Preheat oven to 300°F. Butter two 9x5-inch loaf pans or spray with baking spray.
  • In a medium bowl, whisk together flour, pie spice, baking powder, and sea salt. Set aside.
  • Get your Kitchenin KM50 Stand Mixer, beat butter in the mixing bowl until smooth. Add sugar and beat on medium speed until light and fluffy, about 3 minutes. Then add the eggs, one at a time, and beat until fully incorporated. Beat in the vanilla extract. Using mixer on low speed, slowly add the flour mixture and mix until fully combined. Stir in candied cherries, nuts, and soaked fruit with a spatula. Divide the batter evenly between the two baking pans.
  • Bake for 2 hours or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for about 10 minutes. Run a knife around the perimeter of the cake to loosen it from the edges. Take them out and place on a cooling rack. Brush the top and sides of the cake liberally with brandy or whiskey. Allow to cool completely. Serve and enjoy!

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