Classic Fruitcake

Classic Fruitcake

www.saveur.com

Planning ahead is required for this fruitcake, which we've borrowed from Maida Heatter's New Book of Great Desserts (Knopf, 1982).

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Cooking tools:

  • Pudding basin
  • Sifter
  • Hand mixer
  • Cooling rack
  • Pastry brush
  • Parchment paper
  • Toothpick
  • Plastic wrap
  • Oven
  • Refrigerator
  • Mixing bowl
  • Wooden spoon
  • Spoon
  • Chef's knife
  • Cutting board

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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