Tea Fruitcake

Name: Tea Fruitcake
Ingredients: 1 cup golden raisins; 1 cup dried currants; 3/4 cup dried cherries; 3/4 cup dried apricots, chopped; 1 1/2 cups walnuts, chopped; Zest of 1 lemon; 3/4 cup brandy; 2 sticks butter; 1 cup packed brown sugar; 2 eggs; 2 cups all-purpose flour; 1/2 teaspoon salt; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon allspice; 1/4 teaspoon freshly ground nutmeg; 3/4 cup orange juice; 1/2 cup brandy

18 ingredients

11 steps

Ingredients

1 cup golden raisins
1 cup dried currants
3/4 cup dried cherries
3/4 cup dried apricots, chopped
1 1/2 cups walnuts, chopped
Zest of 1 lemon
3/4 cup brandy
2 sticks butter
1 cup packed brown sugar
2 eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon freshly ground nutmeg
3/4 cup orange juice
1/2 cup brandy

Directions

1

In a medium sized bowl mix together the raisins, currants, cherries, apricots, walnuts, lemon zest and brandy.
2

Cover and allow to macerate, covered in the refrigerator for at least 24 hours and up to 7 days, stirring occasionally.
3

Drain off any excess liquid before making batter.
4

Preheat oven to 350 degrees F. Butter and flour two 9 by 5-inch loaf pans.
5

In an electric mixer cream the butter and the brown sugar until light and fluffy.
6

Add the eggs one at a time and beat well.
7

Sift together the dry ingredients and toss 1/2-cup of this mixture with the fruits.
8

Add the remainder of the dry ingredients in 2 batches to the butter mixture, alternating with the orange juice and brandy.
9

Beat until incorporated.
10

Fold in the floured fruits and spoon batter equally into the prepared pans.
11

Bake for 1 hour 15 minutes to 1 hour and a half or until a toothpick inserted comes out clean.