This old-fashioned fruitcake is a Southern holiday staple! This version is packed with dried fruits and nuts and soaked in brandy for a rich, moist cake that everyone will love.
Preheat oven to 350°F. Butter and flour (1) 12-cup bundt pan, (1) 9x5-inch loaf pan and (1) 8-inch ring pan or 6-cup bundt pan, OR (3) 8x4 inch loaf pans. Set aside.
In a large bowl, combine the raisins, dates and currants. Add 1/2 cup of the brandy and the orange juice. Cover and soak overnight, or cover lightly with plastic wrap and microwave on high for 5 minutes. If microwaving, allow mixture to cool.
1 pound golden raisins, 1 pound chopped dates, 1/4 pound dried currants, 2 cups brandy, 1/2 cup freshly squeezed orange juice
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the orange zest, molasses and vanilla, and beat until combined. Add the eggs, one at a time, mixing until combined after each addition.
1 cup unsalted butter, 1 cup granulated sugar, Zest of 1 orange, 1/2 cup molasses, 2 teaspoons vanilla extract, 5 large eggs
In a separate bowl, whisk together the flour, salt, baking soda and spices. Slowly add flour mixture to the wet ingredients, mixing on medium speed until just combined. Scrape down the sides of the bowl, then fold in the dried fruit (including any remaining liquid) and pecans.
2 cups all-purpose flour, 1 teaspoon fine sea salt, 1/2 teaspoon baking soda, 1 ½ teaspoons cinnamon, 1 ½ teaspoons ground nutmeg, 1 ½ teaspoons ground cloves, 1 ½ teaspoons ground allspice, 1/2 pound chopped pecans
Divide the batter between the prepared pans. Bake cakes for 1 hour to 1 hour 15 minutes (75 minutes), or until a toothpick inserted into the center comes out clean.
Cool cakes in the pans, then gently remove from the pans (run a knife along the edges of the pan before attempting to remove). Allow to cool completely.
Place the remaining brandy in a clean spray bottle. Spritz the tops of the cakes with the brandy, then wrap tightly in heavy duty foil. Store in a cool, dark place for 2-4 weeks, unwrapping and spritzing with the brandy every 2-3 days.
2 cups brandy
Notes
Cake will last, well-wrapped at room temperature, for up to a month.