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Author Notes: Growing up my parents always received fruit cakes at Christmas. I would pick out the yucky green and red chunks and eat what was left of the cake (which wasn't much). This fruit cake is filled with chunks that I love surrounded by moist tasty cake. This cake does come with a warning, however: DON'T eat half the cake in one sitting like you'll be tempted to do. It's very rich and the alcohol will make you light headed. - nannydeb
Serves 8-10 each cake
- 1 cup dried cranberries
- 1 cup golden raisins
- 1/2 cup crystalized ginger, chopped
- 1 cup cashews, chopped
- 1 cup pecans, chopped
- 1 cup plus 2 tablespoons Grand Marnier liqueur, brandy or rum
- 1 3/4 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup plus 2 tablespoons butter, room temperature
- 1 cup brown sugar
- 2 eggs, beaten
- 1/4 cup molasses
- Starting a day in advance, combine cranberries, golden raisins, ginger and liqueur in a medium bowl. Cover and let soak over night.
- Next day, preheat oven to 300 degrees.
- Place a 9x13 cake pan full of water at the bottom of the oven. This will help keep the cake moist.
- Line2 loaf pans with buttered wax paper. Set aside.
- Coarsely chop cashews and pecans. Set aside.
- Sift together flour, cinnamon, nutmeg, mace, cloves, baking soda and baking powder. Set aside.
- In a large mixing bowl, cream together butter and sugar. Add eggs and molasses.
- Add dry ingredients to wet ingredients and mix until combined. Fold in fruit with any liqueur left and nuts.
- Spoon batter into prepared pans.
- Bake cakes for 40-45 minutes or until tester comes out clean.
- Place the cakes on a wire rack and let them rest in the pans until completely cool. Carefully remove the wax paper.
- If you are serving the cakes right away (or giving as gifts), melt the remaining 2 tablespoons butter and add remaining 2 tablespoons liquer. Brush the tops of the cakes with the mixture.
- If you are letting the cakes "ripen", cover the cakes with plastic wrap and store in a cool dry place.
- This recipe was entered in the contest for Your Best Holiday Breakfast