View Large Image Fruit Cake Recipe Get ingredients: 14 oz (1 3/4 cups) butter (unsalted, room temperature, around 65° F / 18° C) 5 eggs (room temperature) 1 oz (1/8 cup) apricot brandy 1 tbsp baking powder 1 tsp vanilla extract 6 oz (1 cup) glacé cherries (red and green) 6 oz (1 cup) glacé mixed fruit 1 tsp lemon extract 4 oz (1/2 cup) + 2 oz (1/4 cup) + 4 tbsp milk 4 oz (1/2 cup) orange juice (or apple juice) 8 oz (1 cup packed) brown sugar (light) 18 oz (4 cups) flour (all-purpose) 12 oz (2 cups) gum drops 6 oz (1/2 cup) molasses (optional) 6 oz (1 cup) raisins 1 tsp allspice 1 tsp ground cinnamon 1/2 tsp pumpkin pie spice (or cloves) 1 tsp salt 1/2 tsp sea salt digital scale kettle large mixing bowl medium mixing bowl two regular bowls 4 loaf pans (8-inch) parchment paper stand mixer scoopy spatula regular spatula large whisk sifter scissors 1 tbsp, 1 tsp, 1/2 tsp Add to a bowl and set aside: 6 oz (1 cup) raisins boiling hot water Set a timer for 15 minutes. When the timer is up, drain the water from the raisins. While waiting for the timer: Line the loaf pans with parchment paper. (Soak the paper in warm water so it will mold to the pans.) Set aside. Add to medium mixing bowl: 6 oz (1 cup) glacé cherries (cut in half) 6 oz (1 cup) glacé mixed fruit Stir with a spoon until mixed (a few seconds). Set aside. Add to another bowl: 12 oz (2 cups) gum drops (remove the black ones, cut the others in quarters) (If the knife/scissors get sticky, run it under hot water.) Add a bit of flour to the gum drops. Make sure the sticky edge has been coated for each gum drop. When the timer is done, add to the medium mixing bowl (with glacé fruits): raisins gum drops 4 oz (1/2 cup) milk 1 oz (1/8 cup) apricot brandy 4 oz (1/2 cup) orange juice 1 tsp lemon extract 1 tsp vanilla Stir with a scoopy spatula until mixed (about 15 seconds). Set aside. Sift into large mixing bowl: 18 oz (4 cups) flour 1 tsp allspice 1/2 tsp pumpkin pie spice (or cloves) 1 tsp cinnamon 1 tbsp baking powder 1 tsp salt 1/2 tsp sea salt Whisk until mixed (about 15 seconds). Set aside. Attach the paddle to the mixer. Add to mixer mixing bowl: 14 oz (1 3/4 cups) butter (chopped into about 8-16 pieces) Mix on low-then-high speed until smooth (about 1 minute). Set mixer to low speed. Slowly add to mixer mixing bowl: 8 oz (1 cup packed) brown sugar Mix on low-then-high speed until combined. Set mixer to low speed. Add to mixer mixing bowl: 5 eggs (one at time, whisked) Mix on low-then-high speed until well mixed. Turn off the mixer. Remove the bowl from the mixer. If there's anything in the oven, take it out. Set the oven to bake, 275° F (135° C). Using a scoopy spatula, fold the fruit mixture into the butter/sugar/egg mixture. Using a scoopy spatula, fold the wet ingredients into the dry ingredients in the large mixing bowl, 1/3 at a time. If you want to make half dark loaf and half light loaves: Separate half of the batter into another large mixing bowl. Into one mixing bowl, add 6 oz (1/2 cup) molasses (for the dark loaves). Into the other mixing bowl, add 2 oz (1/4 cup) milk (for the light loaves). Using a scoopy spatula, fold the liquid into each batter separately until combined. Pour or scoop the batter into the pans until the pans are about half full. Using a spatula, spread the batter evenly/flatly. Cover the top of each loaf with about 1 tbsp milk (so the top won't burn). Try to drain any excess milk. Tap the bottom of each pan against the table to remove air bubbles. Place the pans in the oven on the middle rack. Set a timer for 2 hours (or until a toothpick comes out clean). (For mini-pie pans, set a timer for 1 hour.) When the timer is done, remove the pans from the oven. Turn off the oven. Let cool in the pans for at least 1 hour (so it won't crumble when you turn it upside down). Place the cake on a wire rack until cooled completely, then wrap in plastic wrap.
