Recipe by evelyn/athens
I don't like dark fruitcake. This is a lovely, light one with exceptional flavour. The honey, brown sugar, nectar and alcohol will make this your favourite fruitcake recipe. This is the fastest fruitcake recipe I've ever followed, too.
Top Review by Sydney Mike
Although I did make but half of this recipe (almost a week & a half ago), & was pretty sure about the outcome, (& definitely wasn't disappointed) ~ THIS IS A GREAT TASTING CAKE, in spite of fact that I did a few things differently! I added just a small amount more flour & then included the Grand Marnier in the batter! Also half of the dates I used were Medjool, which I really love because they're so chewy & moist! Finally I didn't sprinkle the loaves with any liqueur, since I seem to know a lot of recovering alcoholics! And so, the final result was a great Thanksgiving gift for my son & DIL & another loaf just for my other half & me! Definitely a keeper of a recipe! [Tagged, made & reviewed in the Bargain Basement]
- 2 cups butter, softened
- 2 1⁄4 cups firmly packed light brown sugar
- 1 cup honey
- 10 eggs
- 4 cups sifted flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon ground allspice
- 3⁄4 teaspoon salt
- 3 lbs dried apricots, quartered
- 2 lbs walnut halves
- 1 1⁄2 lbs pitted dates, halved
- 1 lb golden raisin
- 1 cup apricot nectar
- 1⁄2 cup light cream
- 2 tablespoons vanilla extract
- 2 tablespoons lemon juice
- 1 cup brandy
- 1⁄4 cup orange-flavored liqueur (like Grand Marnier, Cointreau or Curacao)
Directions See How It's Made
- Preheat oven to 250F.
- Butter and flour 4, 9 ½ X 5 inch loaf pans.
- Cream together butter, brown sugar and honey.
- Add eggs, one at a time, beating well after each addition.
- In another bowl, mix flour, cinnamon, baking powder, allspice and salt.
- Stir half of flour mixture into butter mixture.
- In the remaining flour, dredge apricots, walnuts, dates and raisins.
- In a small bowl combine nectar, cream, vanilla extract and lemon juice; add to batter and fold in fruit.
- Divide among 4 buttered and floured 9 ½ X 5 inch loaf pans and bake for 2 ½ to 3 hours, or until a tester comes out clean.
- Combine brandy with liqueur and sprinkle each cake with ¼ of this mixture.
- Let cakes stand 1 hour.
- Remove from pans and chill, tightly wrapped in foil, for atleast 1 week before cutting.