Fruit Cake

Ingredients

• 225 g butter, unsalted or salted
• 210 g light brown sugar, firmly packed
• 3 large eggs, at room temperature
• 35 g Grand Marier or other alcohol (cognac, cherry, rum, whiskey)
• 60 g orange juice
• zest of 1 orange
• zest of 1 lemon
• 2 cups (260 g) all-purpose flour
• 75 g ground almonds
• 1 teaspoon (4 g) baking powder
• 0.5 teaspoon (2 g) salt
• 1 kilogram (2.25 lbs) mixed dried and candied fruits (dark raisins, golden raisins, dried cranberries, dried cherries, dried figs, candied cherries, candied peel)
• 100 g chopped nuts (almonds, walnuts, pecans, hazelnuts, or a combination)

Method

1. Preheat oven to 325°F (160°C). Butter an 8-inch (20 cm) springform pan and line the bottom with parchment paper. Butter the parchment paper and sides of the pan.
2. In a large bowl or stand mixer, beat the butter until smooth. Add the brown sugar and beat for 2-3 minutes to incorporate air.
3. Add eggs one at a time, beating well after each addition. Scrape down sides of the bowl.
4. Mix in alcohol (Grand Marier or other), orange juice, orange zest, and lemon zest.
5. In a separate bowl, whisk together flour, ground almonds, baking powder, and salt.
6. In a large bowl, combine dried and candied fruits and chopped nuts. Toss with a few spoonfuls of flour to prevent sticking.
7. Gradually add the dry ingredients to the wet mixture, mixing gently until combined.
8. Pour the batter into the prepared pan and smooth the top. Optionally, decorate with nuts on top.
9. Bake at 325°F (160°C) for 1 hour, then reduce oven temperature to 300°F (150°C) and bake for an additional 80-90 minutes, until a toothpick inserted into the center comes out with moist crumbs.
10. Let the cake cool on a wire rack. Once cooled, poke holes all over the top with a skewer and brush with alcohol (Grand Marier or other).
11. Wrap the cake in plastic wrap and foil. Brush with alcohol once or twice a week for 2-3 weeks, allowing flavors to develop and the cake to be preserved.
12. Store in a cool place or freeze for up to a year. Before serving, optionally decorate with candied cherries and toasted nuts using jam as glue.