How to Make Basic Fruitcake

Were it not for the widely published joke that just six fruitcakes exist in the world and are passed around uneaten year after year, this holiday treat would get more respect. Make it yourself and you'll see. This recipe is easy enough, but for an even simpler take, see "How to Make Easy Fruitcake." This cake serves about 12.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Parchment Paper
• Cheesecloth
• 8-by-4-by-2-inch Loaf Pans
• Electric Mixer
• Mixing Bowls
• Spatulas
• Strainers
• 1/4 tsp. nutmeg
• 1/2 c. light brown sugar
• 1 3/4 c. all-purpose flour
• 1/2 c. walnuts - chopped or halved
• 1 tsp. baking powder
• 1 c. (approx.) apple juices
• 3/4 c. unsalted butters
• 3 eggs
• 3/4 c. mixed candied fruits
• 1/2 c. raisins
• 2 tbsp. dark corn syrup
• 3/4 tsp. cinnamon

1. Heat oven to 300 degrees F.
2. Line an 8-by-4-by-2-inch loaf pan with buttered parchment paper.
3. Mix candied fruits and raisins in a bowl, cover with warm water and set aside.
4. Mix flour, baking powder and spices in another bowl.
5. Using an electric mixer, beat the butter until very fluffy, about 5 minutes.
6. Add the sugar to the butter and continue to beat. When combined, add the eggs one at a time, then the corn syrup.
7. Add the flour to the butter mixture and use a spatula to fold together.
8. Strain the soaking fruits, shake off the excess water, and add the fruits and walnuts to the batter and fold them in. The batter will resemble cookie dough.
9. Pour the batter into the loaf pan. Allow about 1/4 inch or so at the top for the cake to rise.
10. Bake for 1 1/2 hours.
11. Cool completely, then soak a 2-foot length of cheesecloth in apple juice and wrap the cake in it. Wrap the cheesecloth-covered cake in plastic wrap and refrigerate for a few days or weeks.

Tips & Warnings

• Use red and green candied cherries, candied pineapple, and candied citrus peel for the dried fruit. (You can also use noncandied dried fruit: dates, apricots, peaches, pears and cranberries.) Use any combination you wish; just make sure they're chopped in 1/4-inch pieces.
• There are two ways to test the cake for doneness: Stick a toothpick in the center and remove it; if the toothpick comes out clean, it's done. Or, press the top with your fingers; if it feels firm and spongy and presses back, it's done.