Dried Fruit Fruitcake

Name: 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

17 ingredients

5 steps

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

Directions

1

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.
2

Preheat oven to 275 degrees F, then grease & flour a 12-cup Bundt pan.
3

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.
4

Spoon batter into the prepared Bundt pan & bake for at least 2 hours & 20 minutes. Toothpick in the center should come out clean.
5

Cool in the pan on a wire rack for 20 minutes, then unmold onto a serving plate & cool completely.