Fruitcakes
Feel free to substitute 2 1/2 pounds of your favorite dried fruits for the ones called for here. If you choose larger fruits, such as pears or apples, be sure to cut them into a 1/4-inch dice before using. Cakes can be wrapped in plastic and kept at room temperature for up to three days or in the refrigerator for up to six months.
Recipe information
Yield
makes two 8-inch cakes
Ingredients
Preparation
Step 1
In a large nonreactive container (glass, ceramic, or plastic), combine the dried fruits, honey, and Cognac; set aside to macerate at room temperature for at least 24 hours, or up to 2 weeks, covered with plastic wrap.
Step 2
Preheat the oven to 275°F. Generously butter and flour two 8-by-3-inch round cake pans; tap out any excess flour, and set aside. Sift the flour, salt, ginger, cinnamon, and cloves into a large bowl. Stir in the walnuts, and set aside.
Step 3
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating after each addition to incorporate, and scraping down the sides of the bowl as needed. Transfer to a large bowl. Using a rubber spatula, fold in the flour-nut mixture and the drained fruit mixture; stir to evenly distribute fruits and nuts.
Step 4
Divide the batter between the prepared pans. Bake until a cake tester inserted in the centers comes out with only a few moist crumbs attached, 2 hours to 2 hours 15 minutes. Transfer pans to a wire rack to cool completely. Invert cakes onto rack to remove from pans. Reinvert, top sides up.
Step 5
To decorate cakes, combine the apricot jam with 1/2 cup water in a small saucepan; stir until melted and combined. Strain through a fine sieve into a bowl; while jam is still hot, brush it liberally over cakes. Garnish cakes with additional dried fruits and nuts, if using, and top with a final coat of hot jam.
