Best Ever Fruit-filled Cake
A very special fruitcake to serve for festive occasions all year long.
- Prep Time : 45 min
- Ready Time : 45 min
- 3/4 cup Cognac or other brandy
- 2/3 cup California golden raisins
- 2/3 cup Zante currants
- 2/3 cup dried cranberries
- 1 cup blanched whole almonds, divided
- 1 cup sugar, divided
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups (2 1/2 sticks) unsalted butter, softened
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon grated orange zest
- 3 tablespoons sweet orange marmalade
- 1 tablespoon orange-flavored liqueur*
- 2/3 cup dried apricots, finely chopped
Heat brandy in small saucepan over low heat until warm. Remove from heat and stir in dried fruits; cover and let stand 30 minutes. Preheat oven to 325°F. Generously butter a 10-inch springform pan and dust with flour.
In food processor, grind 3/4 cup almonds with 1/4 cup sugar till fine. Turn into medium bowl with flour, baking powder and salt; stir together. With electric mixer at low-medium speed, beat butter and remaining 3/4 cup sugar until pale and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and zest; beat until well combined, about 2 minutes. Reduce speed to low and mix in flour mixture. Then stir in fruit and brandy. Spoon batter into prepared pan and arrange remaining 1/3 cup almonds on top.
Bake at 325°F for 1 1/2 to 1 3/4 hours or until wooden pick inserted in center comes out clean. Meanwhile, heat marmalade and liqueur in small saucepan over medium heat; strain and discard solids. Remove cake from pan and transfer to wire rack. Brush top of cake with glaze. Allow to cool completely, about 3 hours. Store covered at room temperature or slice and serve.
Nutrition Facts Per Serving
Calories 290 (46% from fat); Total Fat 15g (sat 8g, mono 0g, poly 0g, trans 0g ); Cholesterol 65mg; Protein 4g; Carbohydrate 31g; (Dietary Fiber 2g; Sugars 20g; ); Iron 1mg; Sodium 95mg; Calcium 34mg; Potassium 188mg
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