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Orange Brandy Fruitcake

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Orange Brandy Fruitcake is a rich, moist holiday cake packed with brandy-soaked dried fruit, bright orange zest, warm spices, molasses, and crunchy nuts. Slow baking develops its deep flavor, while resting allows the citrus, fruit, and brandy notes to blend beautifully.

Ingredients

  • 1 cup raisins
  • 1 cup golden raisins
  • 3/4 cup dried cranberries
  • 1/2 cup chopped dried apricots
  • 1/2 cup candied cherries, halved
  • 1/2 cup chopped dates
  • 1/2 cup brandy
  • 1/3 cup fresh orange juice
  • 1 tablespoon finely grated orange zest
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon finely grated orange zest
  • 1/4 cup molasses
  • 1 cup chopped pecans or walnuts
  • 1 tablespoon all-purpose flour, for coating the fruit
  • 2–4 tablespoons brandy, optional for finishing
  • Candied cherries, optional for garnish
  • Pecans or walnuts, optional for garnish
  • Orange zest, optional for garnish

Instructions

  1. Combine the raisins, golden raisins, dried cranberries, dried apricots, candied cherries, and dates in a large bowl. Add the brandy, orange juice, and 1 tablespoon orange zest and stir well.
  2. Cover the fruit mixture and soak for at least 2 hours or overnight in the refrigerator for deeper flavor.
  3. When ready to bake, preheat the oven to 300°F (150°C). Grease a deep 9-inch round cake pan and line the bottom and sides with parchment paper.
  4. In a medium bowl, whisk together 2 cups flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  5. In a large bowl, beat the softened butter and dark brown sugar until creamy and slightly fluffy.
  6. Add the eggs one at a time, beating after each addition. Mix in the vanilla extract, 1 teaspoon orange zest, and molasses.
  7. Gradually fold the dry ingredients into the butter mixture, mixing only until the flour is incorporated.
  8. Drain any excess liquid from the soaked fruit if necessary. Toss the fruit with 1 tablespoon flour, then fold it into the batter along with the chopped pecans or walnuts.
  9. Transfer the thick batter to the prepared pan and smooth the surface. If desired, decorate the top with additional nuts and candied cherries.
  10. Bake for 1 hour 45 minutes to 2 hours 15 minutes. If the top begins browning too quickly, loosely cover the cake with aluminum foil.
  11. Insert a long wooden skewer into the center. The fruitcake is ready when the skewer comes out without wet cake batter attached.
  12. Cool the cake in the pan for about 20 minutes, then carefully transfer it to a wire rack.
  13. While the cake is still slightly warm, brush the surface with 1–2 tablespoons of the optional finishing brandy.
  14. Cool completely before wrapping tightly. For stronger brandy flavor, brush with another small amount of brandy during storage before wrapping again.

Notes

  • For extra orange flavor, increase the orange zest or add finely chopped candied orange peel to the fruit mixture.
  • For a darker fruitcake, use dark raisins, dates, dried figs, dark brown sugar, and molasses.
  • For a nut-free version, omit the pecans or walnuts and replace them with additional dried fruit.
  • Dark rum can replace the brandy for a different flavor while retaining the orange juice and zest.
  • For additional spice, increase the cinnamon and ginger or add a small amount of allspice.
  • For an alcohol-free fruitcake, replace the brandy with additional orange juice or apple juice and omit the finishing brandy.
  • The batter can be divided among smaller loaf pans for gift-size cakes. Begin checking them much earlier because smaller cakes bake faster.
  • Cool the fruitcake completely before wrapping it tightly in parchment and foil or placing it in an airtight container.
  • For longer storage, keep the wrapped cake refrigerated and bring slices to room temperature before serving.
  • The fruitcake can be frozen, well wrapped, for up to 3 months and thawed overnight in the refrigerator before serving.

Nutrition

Find it online: https://thefamilycooking.com/orange-brandy-fruitcake/