Description

This traditional fruitcake is dense, incredibly moist, and packed with deep caramel notes from dark brown sugar and boiled cider. Unlike mass-produced versions, it features a rich blend of dried fruits and toasted nuts, creating a sophisticated holiday dessert that ages beautifully.

Ingredients

1 cup diced pineapple
1 cup raisins
1 cup chopped dates
1 cup chopped dried apricots
1/2 cup candied cherries
1 cup rum, brandy, or apple juice (for soaking)
1 cup unsalted butter, room temperature
2 cups dark brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
4 large eggs
3 cups all-purpose flour
2 tablespoons black cocoa (optional, for color)
1/2 cup boiled cider or dark corn syrup
1/2 cup additional apple juice or water
2 cups toasted pecans or walnuts

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Instructions

Combine the pineapple, raisins, apricots, dates, and cherries in a large bowl and pour the soaking liquid over them; cover and let sit overnight or microwave for 1 minute and rest for an hour.
Preheat your oven to 300°F (150°C) and lightly grease two 9″ x 5″ loaf pans or several smaller baking pans.
In a large bowl, cream together the room-temperature butter and dark brown sugar until the mixture is smooth and cohesive.
Beat in the salt, cinnamon, allspice, nutmeg, and baking powder, then add the eggs one at a time, scraping the bowl after each addition.
In a separate bowl, whisk the flour and cocoa together, then gently beat the flour mixture and the boiled cider or syrup into the butter mixture.
Stir in the additional juice or water, then fold in the macerated fruit (including any remaining liquid) and the toasted nuts until evenly distributed.
Fill the prepared pans about 3/4 full and bake on the middle rack for 2 hours to 2 hours and 15 minutes (60-75 minutes for smaller loaves) until a tester comes out clean.
Cool in the pans for 5 minutes before turning out; brush the warm cakes with additional liquor or syrup and wrap tightly in plastic wrap once completely cool.

Notes

For the best flavor development, bake this cake at least one week before you plan to serve it, storing it in a cool, dark place. If you notice the top of the cake browning too quickly during the long bake time, loosely tent the pans with aluminum foil after the first hour.

Prep Time: 20 mins
Cook Time: 2 hours 15 mins
Category: Dessert
Method: Baking
Cuisine: American