A classic holiday fruitcake recipe passed down from mom

This fruitcake recipe is a family favorite that has been cherished for generations. It is packed with dried fruits and nuts, soaked in brandy, and baked to perfection. This moist and flavorful fruitcake is sure to be a hit at your holiday gatherings.

Ingredients

• 3 cups mixed dried fruits (such as raisins, currants, chopped apricots, and chopped figs)
• 1 cup chopped nuts (such as walnuts or pecans)
• 1 cup brandy
• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 4 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Directions

1. Preheat oven to 300°F and grease a 9-inch round cake pan.
2. In a large bowl, combine the mixed dried fruits, chopped nuts, and brandy. Let it soak for at least 1 hour.
3. In a separate bowl, cream together the butter and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the fruit and nut mixture.
5. In another bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Gradually mix the dry ingredients into the wet mixture.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 2 hours or until a toothpick inserted into the center comes out clean.
8. Let the fruitcake cool in the pan before removing and slicing.
9. Store the fruitcake in an airtight container at room temperature for up to 1 month.

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