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