Classic Fruitcake | Saveur
Planning ahead is required for this fruitcake, which we've borrowed from Maida Heatter's New Book of Great Desserts (Knopf, 1982).
Ingredients
- 2 cups pitted dates
- 2 cups candied lemon rind
- 2 cups candied orange rind
- 1½ cups dried apricots
- 1½ cups dried calymyrna figs
- 1½ cups candied cherries
- 1½ cups candied pineapple
- 1½ cups candied citron
- 1 cup crystallized ginger
- 3 cups raisins
- 3 cups dried currants
- 2½ cups orange liqueur, such as Grand Marnier
- 3 cups cognac
- 2½ cups flour
- 1 tsp. baking powder
- 3 tbsp. cocoa powder
- 1 tsp. ground cloves
- 1 tsp. ground cinnamon
- 1 tsp. ground mace
- 2 tsp. powdered instant espresso
- 1 lb. butter
- 2¼ cups dark brown sugar
- 9 eggs
- 1¼ cups molasses
- 7 cups pecan halves
- 7 cups walnut halves
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