Classic fruit cake

Step 1

Preheat the oven to 350°F (180°C). Grease a tube pan generously with oil and line the bottom with parchment paper

Step 2

In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, mace, and cloves. Whisk to distribute the spices evenly.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 30 seconds. Add the brown sugar and beat on high speed until light and fluffy, 3–5 minutes.

Step 4

With the mixer running on low speed, beat in the eggs, one at a time, thoroughly mixing between each addition and scraping down the sides of the bowl as needed.

Step 5

Add the molasses, orange zest and juice, and lemon zest and juice. Mix on low speed until just combined.

Step 6

With the mixer running on low speed, add one-third of the flour mixture, then one-third of the brandy. Continue alternating additions, mixing just until no dry pockets remain.

Step 7

Add the candied fruit, walnuts, pecans, dates, currants, and raisins. Mix on low until evenly combined, scraping down the sides of the bowl as necessary

Step 8

Pour the batter into the prepared tube pan, spreading to fill evenly.

Step 9

Bake the fruit cake until a toothpick inserted into the center comes out clean, about 2½–3 hours. Remove from the oven and let cool completely, about 30 minutes, then turn the cake out onto a serving platter.

Step 10

In a small bowl, stir together the apricot preserves and water to loosen, then brush all over the top of the cake. Arrange candied cherries, candied orange peel, and pecans in a decorative pattern across the top.

Step 11

Slice and serve. Leftover cake will keep in a tin or sealed container in the refrigerator for up to 1 month.

Step 12

Enjoy!

Step 13

Inspired by: The Joy Of Cooking, 1994