OLD FASHIONED CHRISTMAS FRUIT CAKE RECIPE

OLD FASHIONED CHRISTMAS FRUIT CAKE RECIPE old-fashioned southern Christmas fruitcake combines plump soaked fruits, warm spices, and chopped pecans for a rich, traditional holiday dessert. Ingredients1 pound golden raisins1 pound chopped dates1/4 pound dried currants2 cups brandy (divided use, or substitute orange/grape juice)1/2 cup freshly squeezed orange juice1 cup unsalted butter, softened1 cup granulated sugarZest of 1 orange1/2 cup molasses2 teaspoons vanilla extract5 large eggs, room temperature2 cups all-purpose flour1 teaspoon fine sea salt1/2 teaspoon baking soda1 1/2 teaspoons ground cinnamon1 1/2 teaspoons ground nutmeg1 1/2 teaspoons ground cloves1 1/2 teaspoons ground allspice1/2 pound chopped pecans Instructions Soak the Fruit: Combine the raisins, chopped dates, currants, 1 cup of brandy, and orange juice in a large bowl. Cover and let it sit at room temperature for at least 24 hours so the fruit plumps up.Prep the Oven and Pans: Preheat your oven to 275°F (135°C). Grease two 8x4-inch loaf pans and line them thoroughly with parchment paper or heavy brown paper.Mix Dry Ingredients: Sift together the flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice in a separate bowl. Toss the chopped pecans and a couple of tablespoons of the dry mix into the soaked fruit so the nuts and fruit stay suspended in the batter.Cream Butter and Sugar: Beat the softened butter and granulated sugar together in a large bowl until light and fluffy. Add the orange zest, molasses, and vanilla extract. Beat in the eggs one at a time. Combine Batter and Fruit: Gradually blend the dry flour mixture into the wet butter-egg mixture. Fold in the soaked fruit and pecan mixture using a sturdy spatula or wooden spoon until completely combined.Bake Low and Slow: Divide the heavy batter evenly between your prepared loaf pans, smoothing the tops. Bake for about 2 to 2.5 hours, or until a toothpick inserted into the center comes out clean.Cool and Feed: Let the cakes cool completely in their pans. Poke small holes across the top of the cooled cakes using a skewer and brush or drizzle the remaining 1 cup of brandy over them. Wrap tightly in parchment paper and foil, then age in a cool place or the refrigerator for weeks before slicing YOU CAN ADD ICEING ON TOP OF IT AS WELL