A moist, dark, spiced fruitcake loaded with candied cherries, pineapple, golden raisins, and pecans, finished with a shiny glaze.
1 cup red candied cherries, halved
½ cup green candied cherries, halved
1 cup candied pineapple, chopped
1 cup golden raisins
½ cup candied orange peel, chopped
½ cup brandy, dark rum, or apple juice
1½ cups pecans, toasted and chopped
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup unsalted butter, softened
1 cup packed dark brown sugar
4 large eggs
¼ cup molasses
1 teaspoon vanilla extract
¼ cup light corn syrup or apricot jam, warmed
¼ cup pecan halves and extra candied cherries
Optional extra brandy or rum for feeding
Combine the cherries, pineapple, raisins, and orange peel with the brandy, rum, or juice. Cover and soak at least 4 hours or overnight.
Heat the oven to 300°F. Grease and line two 9×5-inch loaf pans with parchment. Place a pan of hot water on the bottom rack.
Whisk the flour, baking powder, salt, and spices. Toss ¼ cup of it with the soaked fruit and the pecans.
Beat the butter and brown sugar until fluffy. Beat in the eggs one at a time, then the molasses and vanilla. Mix in the remaining dry ingredients just until combined.
Fold in the fruit, any soaking liquid, and the pecans.
Divide between the pans, smooth the tops, and arrange pecan halves and cherries on top.
Bake 1½ to 1¾ hours, until a skewer comes out clean.
Brush the warm loaves with warm corn syrup or jam. Cool in the pans 30 minutes, then completely on a rack.
Wrap in brandy-soaked cheesecloth, then foil. Brush with 1 to 2 tablespoons brandy weekly for up to 4 weeks.
Soak the fruit overnight.
Bake at 300°F with a pan of water.
Toss fruit with flour so it does not sink.
Slice cold with a serrated knife.
Find it online: https://recipeshots.com/fruitcake-recipe/