- ½ cup brandy, rum, or orange juice (for brushing or soaking after baking)
- ¼ cup apricot jam, warmed (for glaze, optional)
🍴 Equipment Needed
- Two 8×4-inch loaf pans or one large 10-inch tube pan
- Parchment paper for lining
- Electric mixer or hand whisk
- Mixing bowls (one large, one medium)
- Rubber spatula
- Cooling rack
🕰️ Preparation Time
- Prep Time: 30 minutes
- Bake Time: 2 to 2½ hours
- Total Time: Around 3 hours
- Aging (Optional but Recommended): 1 to 4 weeks
👩🍳 Instructions
Step 1: Prepare the Fruit Mixture
- In a large bowl, combine all your dried fruits, candied fruits, and nuts.
- Pour in the brandy or orange juice, stir well, and cover tightly.
- Let the mixture soak overnight (or up to 48 hours for deeper flavor). Stir occasionally to coat everything evenly.
💡 Tip: For an alcohol-free version, use orange juice or apple cider instead of brandy.
Step 2: Prepare the Pan
- Line your loaf or tube pan with parchment paper.
- Grease the sides lightly with butter or nonstick spray.
- Preheat your oven to 300°F (150°C). Low and slow baking is key for a moist, never-fail fruitcake!
Step 3: Make the Batter
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, and all spices. Set aside.
- In a large mixing bowl, cream together butter and brown sugar until light and fluffy — about 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and molasses until well blended.
- Gradually add the dry ingredients, alternating with orange juice or milk, beginning and ending with the dry ingredients.
- The batter should be thick but smooth.
Step 4: Combine Fruit and Batter
