Active Time: 20 Minutes
Total Time: 26 Hours 50 Minutes
Yield: Makes 20 servings
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Here's my rendition of a classic holiday gift that you may wish to keep for yourself. Choose the highest-quality dried and/or glazed whole fruits from gourmet markets instead of the sticky-sweet candied ones or diced pieces sold in most supermarkets. Oil your kitchen scissors to snip sticky fruits. Substitute bourbon, cognac, dark rum, or orange-flavored liqueur for the brandy; if desired. Although this cake is good the day after baking, it benefits from storage, so you may wish to make it several weeks or months before serving or giving. Glaze the cake, if desired, up to 2 days before serving or giving. To create the traditional English Christmas cake, omit the optional glaze. Roll out high-quality marzipan ( available in the cake-decorating stores and some supermarkets) into sheets and completely encases the top and sides of the cake, then decorate with Royal Icing.
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RECIPE INGREDIENTS
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Other necessary recipes:
Royal Icing
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DIRECTIONS
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To make the Fruitcake, a day or two before baking the cake, in a large bowl, combine the mixed dried and/or glazed fruits, raisins, currants and/or cranberries, ginger, orange and lemon juices and zest's, vanilla and almond extracts, and 1 cup brandy and mix well. Cover and set aside at room temperature; stir occasionally.
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On baking day, position racks so that the cakes will cook in the middle of an oven and preheat the oven to 275 degrees F. Grease and line two 9-by-5-inch loaf pans. Set aside
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Place the flour, baking powder, baking soda, salt, cinnamon, allspice, and cloves together into a strainer or sifter and sift into a bowl. Set aside.
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In the bowl of a stand mixer fitted with a flat beater, or in a bowl with a hand mixer, beat the butter at medium speed until soft and creamy, about 45 seconds. With the mixer still running, slowly add the sugar, then stop the mixer and scrape the mixture that clings to the sides of the bowl into the center. Continue beating at medium speed until very light and fluffy, about 5 minutes. Slowly drizzle in the eggs and beat well; stop at least once to scrape the sides of the bowl. Add the molasses and the fruit mixture and blend well.
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Using the mixer on low speed or a rubber spatula, fold in the flour mixture, then fold in the nuts.
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Divide the batter evenly between the prepared pans and smooth the surfaces with a rubber spatula; the pans will be almost full. Bake until a wooden skewer inserted into the center of each cake comes out clean, about 2 hours.
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Remove the pans to a wire rack to cool for 30 minutes, then turn the cakes out onto the wire rack to cool completely, top sides up.
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If you wish to soak the cakes with brandy over low heat; do not bring to boil. Pierce the tops of the cakes all over the wooden skewer, the brush generously with the warm brandy.
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Wrap the cakes tightly in plastic wrap and store in a cool place for at least 2 days or, preferably, for up to several weeks before serving. For indefinite storage, wrap the cakes in cheesecloth that has been soaked in brandy, then wrap in plastic and place in an airtight container or wrap tightly in aluminum foil; unwrap the cakes and sprinkle with additional brandy every 3 months, then rewrap tightly.
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