This dense fruitcake makes a delightful gift. The addition of alcohol means that fruitcakes can be tucked away for long periods of time.
- Servings: 12
Source: Martha Stewart Living, December 2004
- 1 cup golden raisins
- 1 cup dried Calimyrna figs, chopped
- 1 cup dried apricots, chopped
- 1 cup dried pears, chopped
- 1/3 cup candied ginger, chopped
- 1/4 cup candied orange peel, chopped
- 1/2 cup Cointreau (orange-flavored liqueur), plus more (optional) for brushing
- Vegetable-oil cooking spray
- 3 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 8 ounces (2 sticks) unsalted butter, melted
- 1 1/2 cups granulated sugar
- 3/4 cup packed dark-brown sugar
- 4 large eggs
- 2 tablespoons dark unsulfured molasses (not blackstrap)
- 1 tablespoon pure vanilla extract
- 1 cup chopped toasted walnuts
- 1 cup sweetened flaked coconut
Stir together dried fruit, candied ginger, peel, and 1/2 cup liqueur. Let stand at room temperature 3 hours or overnight.
Cut parchment paper to line the bottom of a 7-by-3-inch or 9-by-2-inch round cake pan. Coat pan with cooking spray; line with parchment. Spray lining. Flour pan; tap out excess.
Preheat oven to 325 degrees. Whisk together flour, baking powder, spices, and salt in a medium bowl; set aside. Put butter and sugars in the bowl of an electric mixer fitted with the paddle; mix on medium speed until smooth. Mix in eggs (1 at a time), molasses, and vanilla. Gradually add flour mixture; mix until smooth. Mix in fruit, nuts, and coconut.
Pour batter into pan. Bake until a cake tester comes out clean, about 2 1/2 hours for 9-inch cake or 2 3/4 hours for 7-inch cake. If desired, brush with up to 1/2 cup liqueur. Unmold; let cool.