A while ago in another post someone asked for a fruitcake recipe. I said I would post a recipe for the best fruitcake I have ever had. I am not a lover of fruitcake so this is a huge statement.
I got the recipe so here it is. Great reminder as to why fruitcake is so expensive.
2 1/2 Cups dark raisins
2 1/2 Cups golden raisins
2 Cups dried currants
2 Cups dried sour cherries
2 1/2 Cups dried apricots, diced
3/4 Cup honey
1 Cup brandy, Rum or liquor of choice
1 1/2 Cups butter
2 1/4 Cup bread flour
1 Tb sea salt or kosher salt
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1 tsp ground cloves
1 1/2 Cups walnuts, chopped
1 1/4 Cups sugar
Combine first 8 ingredients in a non-reactive container, glass or plastic, let macerate 2 days to 2 weeks. Container should be covered.
When ready to make :
Pre heat oven to 275 degrees F. Butter and lightly flour 2 8-inch pans.
Whisk to combine flour, salt, ginger, cinnamon, cloves, stir in walnuts.
In large bowl of mixer, beat butter and sugar until light and fluffy. Add eggs one at a time beat well between each addition.
Use spatula to fold in flour mixture and drained fruit mixture.
Divide batter evenly between pans.
Bake 2 to 2 1/4 hours.
Cool and cut into bars.
NOTE**I think lining pan with parchment paper might be a good idea. I got this recipe from a friend and she made the recipe in a large springform pan since they have a removable bottom there was no problem with removing fruitcake from pan but I would want to be safe. That's just me.
Now for some variations:
Any nuts or a combination of nuts can be used, slivered almonds, hazelnuts, pecans.
Any dried fruit can be used figs, dates, apples, pears just keep weights or total cups of fruits the same.
If you use candied ginger it should not be more than 1 cup.