Maya’s Fruit Cake

Maya's-Fruit-Cake
Fruit Cake

This holiday classic is dense, sweet, and filled with Christmas goodies. The holidays would not be complete without this seasonal staple.

Maya's Fruit Cake
Yield: 10 to 12 servings
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Ingredients
  1. 1 cup unsalted butter, softened
  2. 2 cups sugar
  3. 4 large eggs
  4. 3 cups all-purpose flour, divided
  5. 2 teaspoons baking soda
  6. 2 teaspoons kosher salt
  7. 2 teaspoons ground cinnamon
  8. 1 teaspoon ground cloves
  9. 3 cups chopped walnuts
  10. 2 cups mixed candied fruit
  11. 2 cups chopped pecans
  12. 1 cup dried currants
  13. 1 cup raisins
  14. 2 cups unsweetened applesauce, warmed
  15. 3⁄4 cup brandy
  16. Glaze (recipe follows)
Instructions
  1. Preheat oven to 300°. Spray a 15-cup Bundt pan with nonstick baking spray with flour. Set aside.
  2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, combine 2 cups flour, baking soda, salt, cinnamon, and cloves. Gradually add flour mixture to butter mixture, beating until combined.
  4. In a large bowl, combine walnuts, candied fruit, pecans, currants, raisins, and remaining 1 cup flour, stirring to coat. Add fruit and nut mixture, applesauce, and brandy to batter, stirring until combined. Pour batter in prepared pan.
  5. Bake until a wooden pick inserted near center comes out clean, approximately 1 hour and 15 minutes. Let cool in pan 20 minutes. Invert onto a wire rack, and let cool completely.
Taste of the South https://www.tasteofthesouthmagazine.com/
Fruit Cake Glaze
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Ingredients
  1. 3⁄4 cup sugar
  2. 1⁄4 cup water
  3. 1⁄4 teaspoon fresh lemon juice
  4. 1⁄4 cup heavy whipping cream, at room temperature
  5. 2 tablespoons unsalted butter, softened
  6. 2 tablespoons brandy
  7. 1⁄2 cup confectioners’ sugar, sifted
Instructions
  1. In a medium saucepan, bring sugar, 1⁄4 cup water, and lemon juice to a boil over medium-high heat. Cook, without stirring, until mixture turns amber in color and a candy thermometer reads 340°, 10 to 15 minutes. Remove from heat.
  2. Carefully whisk in cream, butter, and brandy. (Mixture will boil vigorously.) Let cool 10 minutes. Whisk in confectioners’ sugar until smooth. Drizzle over cooled cake.
Taste of the South https://www.tasteofthesouthmagazine.com/

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