Lofty Layered Fruitcake Recipe | King Arthur Baking

Ingredients

• 3 cups (369g to 425g) King Arthur Fruitcake Fruit Blend, or the dried or candied fruits of your choice
• 6 tablespoons (85g) water or brandy
• 12 tablespoons (170g) unsalted butter, at cool room temperature, 65°F to 68°F
• 1 1/2 cups (298g) granulated sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon table salt
• 3 large eggs, at room temperature
• 2 3/4 cups (330g) King Arthur Unbleached Cake Flour or King Arthur Unbleached All-Purpose Flour
• 3/4 cup (170g) milk, at room temperature
• 1 1/2 cups (170g) diced pecans or walnuts, optional
• brandy, rum, or liquor of your choice; for soaking, optional
• one 8-ounce package (227g) cream cheese, at room temperature
• 1/2 cup (99g) King Arthur Baker's Special Sugar or granulated sugar*
• 2 cups (454g) heavy cream
• 1/2 cup (113g) water
• 3/4 to 1 cup (149g to 198g) granulated sugar, divided
• 1/2 to 1 cup (50g to 99g) fresh or frozen cranberries, washed and dried