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
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Ingredients
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1 cup
dried cranberries
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1 cup
golden raisins
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1/2 cup
crystalized ginger, chopped
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1 cup
cashews, chopped
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1 cup
pecans, chopped
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1 cup
plus 2 tablespoons Grand Marnier liqueur, brandy or rum
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1 3/4 cups
all purpose flour
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1 teaspoon
ground cinnamon
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1/4 teaspoon
ground nutmeg
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1/4 teaspoon
ground mace
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1/4 teaspoon
ground cloves
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1 teaspoon
baking soda
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1 teaspoon
baking powder
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1/2 cup
plus 2 tablespoons butter, room temperature
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1 cup
brown sugar
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2
eggs, beaten
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1/4 cup
molasses
Directions
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Starting a day in advance, combine cranberries, golden raisins, ginger and liqueur in a medium bowl. Cover and let soak over night.
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Next day, preheat oven to 300 degrees.
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Place a 9x13 cake pan full of water at the bottom of the oven. This will help keep the cake moist.
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Line2 loaf pans with buttered wax paper. Set aside.
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Coarsely chop cashews and pecans. Set aside.
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Sift together flour, cinnamon, nutmeg, mace, cloves, baking soda and baking powder. Set aside.
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In a large mixing bowl, cream together butter and sugar. Add eggs and molasses.
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Add dry ingredients to wet ingredients and mix until combined. Fold in fruit with any liqueur left and nuts.
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Spoon batter into prepared pans.
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Bake cakes for 40-45 minutes or until tester comes out clean.
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Place the cakes on a wire rack and let them rest in the pans until completely cool. Carefully remove the wax paper.
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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.
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If you are letting the cakes "ripen", cover the cakes with plastic wrap and store in a cool dry place.
Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!
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