Figgy Fruitcake | Blue Flame Kitchen

Ingredients

• 2 1/2 cups pecan halves
• 1 3/4 cups diced dried Mission figs
• 1 1/2 cups dark raisins
• 1 cup dried cherries or slivered dried apricots
• 3/4 cup chopped pitted dates
• 2/3 cup candied orange peel
• 1/2 cup chopped crystallized ginger
• 1 cup brandy or rum
• 2 1/2 cups all-purpose flour
• 1 1/4 tsp baking powder
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp nutmeg
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp allspice
• 1/4 tsp cloves
• 2 cups salted butter, softened
• 1 1/3 cups packed golden brown sugar
• 5 large eggs
• 1 1/4 cups fancy molasses
• 1 tbsp vanilla
• 2/3 cup milk (2%)
• 2 tbsp brandy or rum