Jeweled Fruitcake

Ingredients

• 1/2 cup dried cranberries
• 1/2 cup dried cherries
• 1/2 cup chopped dates
• 1/2 cup golden raisins
• 1/2 cup chopped pecans
• 1/2 cup chopped walnuts
• 1/2 cup butter, softened
• 1 cup sugar
• 3 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 cup orange juice
• 1 tablespoon grated orange zest
• 1/2 cup apricot jam
• 1/2 cup brandy

Directions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round cake pan.
2. In a medium bowl, combine the cranberries, cherries, dates, raisins, pecans, and walnuts. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg, and cloves. Gradually add to the creamed mixture alternately with the orange juice. Stir in the orange zest.
5. Fold in the dried fruit and nut mixture. Pour batter into the prepared pan.
6. Bake in preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
8. In a small saucepan, combine the apricot jam and brandy. Cook over low heat until jam is melted. Brush glaze over the cooled cake.

Interesting Facts

• Fruitcake has been around for thousands of years, with the earliest recipes originating in Ancient Rome.
• This dessert is a popular holiday treat in many countries, including the United States, Canada, and the United Kingdom.
• Fruitcakes can last for months without spoiling, making them an ideal gift.