Spiced Fruitcake with Brandy Recipe Recipe by Diana Rattray from The Spruce Eats.

Ingredients

• 8 ounces candied orange peel, diced
• 8 ounces candied citron, diced
• 8 ounces candied pineapple, diced
• 8 ounces of fruitcake mixed fruit, diced
• 4 ounces whole red candied cherries
• 4 ounces whole green candied cherries
• 1 cup dried currants
• 1 cup raisins, golden or dark
• 1 cup chopped dates
• 1/2 cup orange juice
• 1/2 cup brandy, or good bourbon
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground mace
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 11 ounces (1 cup plus 6 tablespoons) unsalted butter, plus more for pan, room temperature
• 2 cups firmly packed brown sugar
• 5 large eggs, separated
• 1/2 cup molasse

Directions

1. Combine the dried fruit, orange juice, and brandy in a large bowl. Stir gently, cover, and let it soak for a few hours.
2. Generously butter the bottom and sides of two 9 x 5 x 3-inch loaf pans. Line them with parchment paper and butter the paper thoroughly.
3. Sift the flour, cinnamon, nutmeg, and allspice twice. Add the baking powder and salt, then sift again.
4. In a large mixing bowl, beat the butter with an electric mixer until smooth. Add the sugar and cream until light and fluffy.
5. Beat the egg yolks lightly and add them to the butter mixture. Mix well.
6. Gradually add the flour and spice mix to the butter mixture, stirring well after each addition. Once fully combined, stir in the molasses.
7. Stir the soaked fruit and any leftover soaking liquid into the batter.
8. In a separate bowl, beat the egg whites to stiff peaks using a clean beater. Gently fold them into the batter.
9. Spoon the batter into the prepared pans. Cover them loosely with a clean cloth and let sit overnight in a cool place to mellow.
10. Preheat your oven to 250°F (120°C). Place the uncovered pans on the middle rack and bake for 3 1/2 to 4 hours.
11. After 1 1/2 hours, cover the pans with brown paper (or place in a paper bag) to prevent over-browning, then continue baking.
12. Insert a toothpick or cake tester into the center of the cakes. If it comes out clean, the cakes are done. Leave the cakes in their pans to cool on a wire rack.
13. Once completely cooled, remove the cakes from the pans, keeping the paper lining on. Wrap each cake in parchment paper and foil, then store in a tin.
14. Open the foil every 3–4 days and drizzle a small amount of brandy or bourbon over the cakes. This keeps them moist and enhances their flavor.