Basic Fruit Cake Recipe

Fruit cake recipe

2 cups chopped dried peaches or apricots

2 cups golden raisins

1 cup chopped dried pears

1 cup chopped dried pineapple

1 large Granny Smith apple, peeled, cored and coarsely chopped

1 -3/4 cups bourbon or dark rum

3/4 cup fresh orange juice

2-/12 cups unbleached, all-purpose flour

3/4 teaspoon ground cloves

3/4 teaspoon freshly grated nutmeg

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup blanched, slivered almonds, toasted

12 tablespoons (1-1/2 sticks) unsalted butter, at room temperature

1/2 cup sugar

4 large eggs

2/3 cup heavy (or whipping) cream or buttermilk

1/4 cup honey

1. In a large mixing bowl, combine the dried fruits, apple and 1-1/4 cups of the bourbon. Heat the orange juice in a small saucepan over low heat until warmed through. Pour it over the fruits. Cover and let stand at room temperature, tossing frequently, until the liquid has been absorbed, about 2 hours or refrigerate over night.

2. Adjust an oven rack to the middle shelf and preheat the oven to 325 degrees. Generously butter a 10-cup Bundt pan. Dust the pan with flour, shaking off any excess.

3. Sift 1 cup of the flour with the cloves, nutmeg, salt and baking soda into a small bowl. Set aside. Add the remaining 1-1/2 cups flour and the toasted almonds to the fruits, and toss thoroughly. Set aside.

4. With an electric mixer at medium speed, beat the butter and sugar in another large mixing bowl until light and fluffy. Add the eggs, one a time, beating well after each addition. Fold the batter into the fruit mixture, mixing well.

5. Scrape the mixture into the prepared pan. Smooth the top. Bake until a bamboo skewer inserted in the center comes out clean, about 1 hour 20 minutes. Cool the cake in the pan for 10 minutes, then turn it out onto a rack.

6. Combine the honey and the remaining 1/2 cup bourbon in a small saucepan, and cook over low heat, stirring until the honey has dissolved, about 2 minutes. Brush 1/2 of the hot glaze over the top and sides of the cake. Gently turn the cake over, and brush on the remaining glaze. Let the cake cool thoroughly.

7. Wrap the cake tightly in plastic wrap, then in heavy-duty aluminum foil. Let the cake mellow a couple of days at room temperature before serving.