Lofty Layered Fruitcake Recipe

Name: Lofty Layered Fruitcake Recipe
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

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A four-layer fruitcake with lightly sweetened whipped cream and cream cheese frosting.

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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.kingarthurbaking.com.

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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