Everyone’s Favorite Fruitcake
This recipe is from King Arthur Flour. Makes two (9-by-5-inch) loaves, 12 servings each
8 ounces candied red cherries
16 ounces extra-fancy fruit cake mix (includes candied orange peel, pineapple, lemon peel, citron and cherries)
1 1⁄2 cups raisins
1/3 cup diced crystalized ginger
3⁄4 cup brandy, plus more for glaze
1 cup (2 sticks) unsalted butter, room temperature, plus more for greasing pans
2 cups packed dark brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon 1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground nutmeg
1 teaspoon baking powder
4 eggs 3 cups flour
2 tablespoons unsweetened cocoa powder
1⁄4 cup dark corn syrup 1⁄2 cup apple juice 2 cups chopped walnuts
To prepare fruit: Combine fruit and ginger with brandy in a non-reactive bowl; cover and let rest overnight.
Preheat oven to 300 degrees. Lightly grease pans with butter.
To make batter: Place butter and sugar in a large bowl (at least 6-quart) and beat together until creamed. Beat in salt, spices and baking powder. Beat in eggs one at a time, scraping bowl after each addition.
In a separate bowl, whisk together flour and cocoa. Add flour mixture and corn syrup to mixture in bowl, beating gently to combine. Stir in juice, then fruit with any collected liquid and the nuts. Scrape bottom and side of bowl and stir until everything is well combined.
Spoon batter into pans, filling them about three-quarters full.
Bake cakes on middle shelf of preheated oven 2 hours and 10 minutes, or until a cake tester inserted into center comes out clean.
Remove cakes from oven. Fruitcake can remain in its pan for storage, if desired. Or carefully remove cake from pan after about 5 minutes, loosening edges first. Brush warm cake with brandy.
If making fruitcake in advance, when cakes are completely cool, wrap them tightly in plastic wrap and store at room temperature up to 6 to 8 weeks. Brush brandy on the cake every week.