A delightful and fun take on a classic holiday fruit cake, infused with a touch of vodka for a festive twist.
Preheat your oven to 350°F (175°C) and grease a baking pan.
Use parchment paper to line the pan for easier removal of the cake.
In a mixing bowl, cream the butter and sugar until light and fluffy.
Ensure the butter is at room temperature for smoother mixing.
Add the eggs one at a time, beating well after each addition.
Crack the eggs into a separate bowl first to avoid shell fragments.
Sift together the flour, baking powder, and salt, then gradually add to the wet mixture.
Mix just until combined to avoid overworking the batter.
Fold in the lemon zest, vodka, and dried fruits.
Coat the dried fruits in a bit of flour to prevent them from sinking in the batter.
Pour the batter into the prepared pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at the 45-minute mark to avoid overbaking.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Run a knife around the edges of the pan to loosen the cake before removing.
Slice and serve your festive vodka fruit cake.
Garnish with a dusting of powdered sugar for a festive touch.