12 Days of Cookies - Fruitcake

I have never made fruitcake before.  Probably because it always seems so difficult and time-consuming to bake.  This recipe is pretty easy to create.  Just blend your favorite dried fruits, macerate in liquor for a couple of days, then bake in a low temperature oven for a couple of hours.  Pretty easy and delicious.

The dried fruits I used were golden raisins, cranberries, blueberries, mangos, candied ginger and dried strawberries, but you can add whatever combinations suit your palate.  I replaced the honey with blue agave syrup as I had no honey in the pantry, but a corn syrup or maple syrup would be nice to use as well.  Nuts were omitted (as always in my recipes) as my husband has allergies, but almonds or hazelnuts would be a nice change in these.  I also added some Celtic sea salt I had in the cupboard for baking, and when you bite into the sweet fruit and then crunch on some salt.  WOW!  Truly yummy and sensational with a cup of tea.

Fruitcake

2 1/2 c dark raisins

2 1/2 c golden raisins

2 c dried currants

2 c dried sour cherries

2 1/2 c dried cranberries

1 c dried apricots, diced into small pieces

3/4 c honey

1 c Cognac, or other brandy

1 1/2 c unsalted butter, softened

2 1/4 c all purpose flour

1 T coarse salt

1 1/2 tsp ground ginger

1 1/2 tsp ground cinnamon

1 tsp ground cloves

1 tsp cardamom

1 1/2 c walnuts, coarseley chopped

1 1/4 c sugar

7 large eggs

1.  In a large glass bowl (do not use metal), combine dried fruits, honey and Cognac..  Let macerate at room temperature, covered with plastic wrap, for 2 days up to 2 weeks (I soaked for 2 days as all the liquid was absorbed and I couldn't stand waiting any longer).

2.  Preheat oven to 275F.  In two 8" square or round pans, or 1 large cake pan, either generously butter and flour, or use parchment paper in the pans to prevent sticking.

3.  In a bowl, whisk to combine the flour, spices and nuts.

4.  In the bowl of an electric mixture, beat the butter and sugar on medium-high speed until light and fluffy (3-4 min).  Add eggs, one at a time, beating well after each addition, and scraping the sides of the bowl as you go along.  Transfer to a very large bowl, and fold in the flour-nut mixture and drained fruit mixture.  Stir to evenly distribute the fruits and flour mixture.

5.  Pour into the pans evenly, smooth tops.  Bake until a toothpick inserted comes out with a few moist crumbs attached (approximately 2-2 1/4 hours.  Mine baked 1 hr 50 min).  Transfer to a wire rack to cool completely.  Once cooled, pull out of the pan, jusing the paper as handles.  Cut into small squares and enjoy!  These can be stored in an airtight container at room temperature up to a week.