Dried Fruit Fruitcake
Ingredients
- 2 cups granulated sugar ⓘ
- 2 cups water ⓘ
- 1 cup brandy (or use an equal amount of apple juice or cider) ⓘ
- 2 cups dates, pitted & quartered ⓘ
- 2 cups golden raisins ⓘ
- 2 cups dried cherries ⓘ
- 1 1/2 cups dried apricots, quartered ⓘ
- 1 cup dried cranberries ⓘ
- 1/2 cup unsalted butter ⓘ
- 2 cups all-purpose flour ⓘ
- 2 cups slivered almonds ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon baking soda ⓘ
- 2 large eggs, room temperature, lightly beaten ⓘ
- 1 tablespoon almond extract ⓘ
Instructions
- In a large saucepan, combine first 9 ingredients. Bring to a boil over medium high heat, then reduce to low & cook 10 minutes, stirring occasionally. Remove from heat & cool to room temperature.
- Preheat oven to 275 degrees F, then grease & flour a 12-cup Bundt pan.
- In a large bowl, combine the next 6 ingredients which are dry, then stir in the lightly beaten eggs, the almond extract, and the cooled fruit mixture, & combine well.
- Spoon batter into the prepared Bundt pan & bake for at least 2 hours & 20 minutes. Toothpick in the center should come out clean.
- Cool in the pan on a wire rack for 20 minutes, then unmold onto a serving plate & cool completely.
Nutrition & Diet Analysis (per serving)
1136
kcal
57% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).