Heirloom Fruitcake
Infused with the nostalgia of holiday traditions, this Heirloom Fruitcake elevates the classic dessert with a medley of dried cherries, apricots, raisins, dates, and candied orange peel soaked in bourbon or brandy for a rich, aromatic depth. Warm spices like cinnamon, nutmeg, and cloves blend harmoniously with orange zest, chopped pecans, and almond flour to create a decadently moist and nutty texture. Baked to golden perfection and aged to enhance its flavor, this fruitcake is not only a make-ahead treat but also a festive showstopper for your holiday gatherings. Whether you're revisiting a family tradition or creating your own, this luxurious fruitcake is a must-try for fruitcake enthusiasts and skeptics alike!
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Recipe Information
Ingredients
- 1 cup Dried cherries
- 1 cup Dried apricots, chopped
- 1 cup Raisins
- 1 cup Dates, chopped
- 1 cup Candied orange peel, finely diced
- 0.75 cup Bourbon or brandy
- 1 cup Unsalted butter, room temperature
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 4 Large eggs
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 1 cup Pecans or walnuts, chopped
- 0.5 cup Almond flour
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest
Instructions
In a medium bowl, combine the dried cherries, dried apricots, raisins, dates, and candied orange peel. Pour the bourbon or brandy over the fruit mixture, stir well, and cover. Allow the mixture to soak for at least 4 hours or, preferably, overnight.
Preheat your oven to 300°F (150°C). Grease a 9-inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, cream the unsalted butter, brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and orange zest.
In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, nutmeg, cloves, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
Stir in the almond flour, chopped nuts, and the soaked fruit mixture (including any leftover soaking liquid) until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 1 hour and 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the fruitcake to cool in the pan for 10 minutes before using the parchment overhang to lift it out. Transfer to a wire rack to cool completely.
For best flavor, wrap the cooled fruitcake tightly in plastic wrap and allow it to age in the refrigerator for at least 1 week before serving. Optionally, occasionally brush the cake with additional bourbon or brandy during the aging process to enhance its richness.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 95.5 g | 35% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 70.7 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 545 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
