Dried Fruit Fruitcake

“This is one very moist fruitcake, &, in my humble opinion, a huge cut above the usual fruitcake with candied fruit! And, when you can get raves from friends & relatives who don't ordinarily like fruitcake, well, that's definitely a plus! I usually use apricot brandy, but not always. For the dates, I like to use a cup of 'Fancy Medjool' dates & a cup of regular pitted dates, which I believe are 'Deglet Noor' dates. If the cake will probably be eaten during its first 'presentation,' you might want to unmold it onto a 14" serving plate & let it cool completely. Then, just before serving it, sprinkle the top lightly with powdered sugar, and--with pieces of larger dried fruits such as whole dates, apricot halves, apple slices, pear & peach halves, etc--fill the center of the cake & also place some on the edge of the serving plate all around the cake. Preparation & cooking time does not include the time it takes for the fruit mixture to cool.”
READY IN:
2hrs 40mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan, combine first 9 ingredients. Bring to a boil over medium high heat, then reduce to low & cook 10 minutes, stirring occasionally. Remove from heat & cool to room temperature.
  2. Preheat oven to 275 degrees F, then grease & flour a 12-cup Bundt pan.
  3. In a large bowl, combine the next 6 ingredients which are dry, then stir in the lightly beaten eggs, the almond extract, and the cooled fruit mixture, & combine well.
  4. Spoon batter into the prepared Bundt pan & bake for at least 2 hours & 20 minutes. Toothpick in the center should come out clean.
  5. Cool in the pan on a wire rack for 20 minutes, then unmold onto a serving plate & cool completely.

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