Holiday Fruitcake

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Dried apricots - chopped
1 1/2 cups	219g / 7.7oz	Dates - chopped
1 cup	160g / 5.6oz	Golden raisins
1 cup	62g / 2.2oz	Red and green candied cherries
3/4 cup	177ml	Red and green candied pineapple
1 1/2 cups	139g / 4.9oz	Toasted blanched almonds - chopped
1 1/2 cups	355ml	Pecan pieces
2 cups	125g / 4.4oz	Flour - divided
1 cup	198g / 7oz	Softened unsalted butter - (2 sticks)
3/4 cup	120g / 4.2oz	Brown sugar - (packed)
3/4 cup	148g / 5.2oz	Granulated sugar
6		Eggs
1/2 teaspoon	2.5ml	Ground cloves
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground mace
3/4 teaspoon	3.8ml	Baking soda
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Rum
2 tablespoons	30ml	Brandy
2 tablespoons	30ml	Grand Marnier - plus more
		For soaking
		Juice and zest of 1 orange
		Juice and zest of 1 lemon

Recipe Instructions

Thoroughly grease 2 (8- by 5-inch) loaf pans. Heat the oven to 300 degrees.

Combine the apricots, dates, raisins, candied cherries and pineapple, almonds and pecans in a large bowl. Mix in 1/2 cup of the flour to dredge the mixture. Set aside.

Cream the butter and brown and granulated sugars until light and fluffy. Add the eggs, 1 at a time, beating after each addition.

Sift the remaining flour with the cloves, cinnamon, mace, baking soda and salt. Add to the creamed mixture alternately with the rum, brandy, the 2 tablespoons of Grand Marnier and the orange and lemon juices and zests. Fold into the fruit-nut mixture. Pour the batter into the loaf pans and smooth the tops.

Bake the cakes until a toothpick inserted in the center comes out clean, 2 1/2 to 3 hours. Cool the cakes in the pans 15 minutes, then remove them onto a wire rack and cool to room temperature.

Moisten 2 pieces of cheesecloth, large enough to cover each loaf, with Grand Marnier and wrap them around each loaf. Wrap the loaves in foil and refrigerate or store in a cool place. If the loaves start to dry out, sprinkle a little more Grand Marnier over them. Once wrapped for storage, the fruitcake tastes better the longer it sits.

This recipe yields 24 slices.

Each slice: 383 calories; 160 mg sodium; 72 mg cholesterol; 19 grams fat; 6 grams saturated fat; 50 grams carbohydrates; 6 grams protein; 3.90 grams fiber.

Source:
The Los Angeles Times, 12-19-2001

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