"Boozy Christmas Fruitcake"

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makes 2 regular sized loaf cakes
notes: Christmas cake can be made well in advance, up to one month. The longer you let the cake soak in the rum or brandy, the more flavor is will have. Candied cherries and citron are hard to find during the year, except at Christmas. They are kept in the grocery store either in the baking aisle or near the produce.

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Ingredients

  • 1 cup glace/candied red cherries
  • 1 cup glace/candied green cherries
  • 1 cup citron peel
  • 2 cups Thompson raisins
  • 2 cups golden raisins
  • 1/2 cup brandy or rum + extra for basting
  • 2 cups pitted dates, chopped
  • 2 cup all purpose flour
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 cup brown sugar
  • 5 eggs
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp mace

Preparation

Step 1

In a large bowl, combine the candied cherries, citron peel, and raisins. Add the brandy or rum. Cover with plastic wrap and let sit for at least 2 hours, up to 24 hours - stirring periodically.

Once you are ready to make, grease the loaf pans with butter and line with parchment paper so that the cakes are easy to remove once baked.

Reposition the oven rack to the middle and preheat the oven to 275ºF.

Toss the fruit with 1/2 cup of the flour.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the granulated sugar on low-med speed until light and fluffy - 3 minutes. Add the brown sugar and mix until combined.

Beat in the eggs one at a time.

Beat in the vanilla and almond extract until combined.

In a medium bowl, combine the remaining flour, baking soda and spices with a wire whisk.

Add the flour to the fruit mixture and mix thoroughly on low speed.

Pour the batter into the prepared pans.

Place the loaf pans in the oven and bake for 3 to 3 ½ hours. Insert a toothpick after 3 hours. If it comes out clean, the cakes are done.

Let the cakes cool for 30 minutes in their pans, and then transfer to a wire rack to finish cooling.

When the cakes are cool, wrap them in cheesecloth and brush with brandy or rum to dampen the entire cheese cloth. Place the cakes in a plastic bag, and let sit for up to a month. When the cheese cloth looks dry, brush the cakes with more brandy or rum. Can be eaten 2 days after baking and stored in the freezer for up to 6 months.

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