Fruitcakes

Name: Fruitcakes
Yield: makes two 8-inch cakes
Ingredients: 2 1/2 cups (15 ounces) raisins; 2 1/2 cups (15 ounces) golden raisins; 2 cups (9 ounces) dried currants; 2 cups (11 ounces) dried sour cherries; 2 1/2 cups (9 ounces) dried cranberries; 1 cup (5 ounces) dried apricots, cut into 1/4-inch dice; 3/4 cup honey; 1 cup Cognac, Armagnac, or other brandy; 3 sticks (1 1/2 cups) unsalted butter, room temperature, plus more for pans; 2 1/4 cups bread flour, plus more for pans; 1 tablespoon coarse salt; 1 1/2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground cloves; 1 1/2 cups (5 ounces) walnuts, coarsely chopped; 1 1/4 cups sugar; 7 large eggs; 1 1/2 cups apricot jam; Assorted nuts and dried fruits, for garnish (optional)

January 24, 2012

Feel free to substitute 2 1/2 pounds of your favorite dried fruits for the ones called for here. If you choose larger fruits, such as pears or apples, be sure to cut them into a 1/4-inch dice before using. Cakes can be wrapped in plastic and kept at room temperature for up to three days or in the refrigerator for up to six months.

Recipe notes

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