Old-Fashioned Fruitcake
A traditional fruitcake prepared with a blend of nine fruits, spices, and nuts, enhanced by brandy for a moist and delicious result.
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Instructions
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Combine figs, dates, golden and dark raisins, currants, citron, pineapple, cherries, and orange peel in a large bowl; cover and let stand 8 hours or overnight, stirring occasionally.
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Preheat the oven to 275 degrees F. Grease twelve mini-loaf pans, line the bottoms with waxed paper, and grease the paper.
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In a medium bowl, combine flour, cinnamon, allspice, cloves, and baking soda.
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In a large bowl, beat butter and brown sugar until light and fluffy (about 5 minutes), scraping the bowl.
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Beat in eggs one at a time, then beat in molasses.
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Reduce speed to low and alternately beat in the flour mixture with milk, beginning and ending with flour, until blended.
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Transfer the batter to a larger bowl. Stir in the fruit mixture, including any unabsorbed brandy.
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Spoon the batter evenly into the prepared pans.
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Bake for about 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
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Cool cakes in pans on wire racks for 15 minutes.
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Loosen cakes from pans with a knife, invert onto racks, turn right-side up, and cool completely.
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Remove waxed paper, then wrap cakes in plastic wrap and foil.
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Let cakes stand in a cool place or refrigerate for at least 1 month (up to 6 months) before serving.