Dried Fruit Fruitcake

fruitcake loaded with dried fruit

My mother found the basis for this recipe in Family Circle or Good Housekeeping magazine around 1970 and made it several times. Before eating this, I thought fruitcake was awful, but this is a real delight!

fruitcake loaded with dried fruit

My mother found the basis for this recipe in Family Circle or Good Housekeeping magazine around 1970 and made it several times. Before eating this, I thought fruitcake was awful, but this is a real delight!

2 loaves or 1 large round cake
Shopping List

2 cups dried apples

6 ounces dried apricots

8 ounces pitted whole dates

1 cup currants

1 cup raisins

1 cup walnuts pieces

¾ cup calvados (or apple juice)

3 cups flour

1 tsp baking powder

2 tsp cinnamon

1 tsp ground nutmeg

1 tsp ground allspice

1 cup butter

1 cup sugar

6 eggs

16 ounces applesauce

brandy, as needed

Combine

  • 2 cups dried apples, finely chopped
  • 6 ounces dried apricots, chopped
  • 8 ounces pitted whole dates, snipped into small pieces
  • 1 cup currants
  • 1 cup raisins
  • 1 cup walnuts pieces
  • ¾ cup calvados (or apple juice)

(Note that this totals to about 8 cups of fruit but the volume will vary depending on how it is packed and how large the pieces are cut.) Let mixture stand 1 hour.

Meanwhile, stir together and set aside

  • 3 cups flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice

Preheat over to 300ยบ F. Make batter by creaming

  • 1 cup butter

Blend in

  • 1 cup sugar

One at a time, beating after each, add

  • 6 eggs

Add flour mixture in 3 parts, alternating with a total of

  • 16 ounces applesauce

Stir in fruit after incorporating flour. Grease and flour pans: I use 2 9- by 5-inch loaf pans, but you may choose to make one large cake in a 10-inch tube pan. The tube pan takes 2 hours to cook and the loaf pans take about 1 hour 45 minutes.

Cool cake(s) and remove from pan(s). Soak cheesecloth in

  • brandy as needed

wrapping cake(s) in cheesecloth, then in a plastic bag. Store the cake at room temperature, but avoid hot places. Check back on the cake every 2 weeks and if the cheesecloth has dried, be sure to re-soak the cloth and re-wrap the cake. The cakes will need about 6-8 weeks of aging before they are ready to eat.

ATTN The brandy you choose will change the flavor of the cake. A fruit-flavored brandy, such as Calvados or Grappa is great. I’ve used Metaxa and been quite happy, but I’ve also had great results with cheap blackberry-flavored brandy, which is what my mother always used.