Name: Clear Creek Fruitcake
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 1 fruitcake
Cuisine: American
Ingredients: 1 cup chopped walnuts; 1 cup chopped pecans; 1 cup chopped dried apricots; 1 cup chopped dried cherries; 1 cup chopped dried cranberries; 1 cup chopped dates; 1 cup candied citrus peel; 1 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground allspice; 1/4 tsp ground cloves; 1 cup unsalted butter, softened; 1 cup granulated sugar; 4 large eggs; 1/4 cup brandy

Instructions

Preheat your oven to 300°F (150°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, combine the walnuts, pecans, apricots, cherries, cranberries, dates, and candied citrus peel. Toss the fruits and nuts together until evenly mixed.
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
In a stand mixer or using a hand mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
Gradually add the flour mixture to the butter mixture, mixing until just combined.
Stir in the brandy until evenly distributed throughout the batter.
Gently fold the fruit and nut mixture into the batter until well incorporated.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake the fruitcake in the preheated oven for 2 to 2 1/2 hours, or until a toothpick inserted into the center comes out clean.
Allow the fruitcake to cool in the pan for 20 minutes before removing it to a wire rack to cool completely.
Once cooled, you can wrap the fruitcake in parchment paper and foil, then store it in an airtight container. For best results, let the fruitcake mature for a few days before serving.

Ingredients

Instructions

Nutrition Facts

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