A delightful twist on the classic fruitcake, this recipe combines a medley of dried fruits and warm spices for a festive treat.
Combine the dried fruits, candied ginger, and citrus zests in a bowl.
Soaking the fruits in brandy enhances their flavor and keeps them moist.
Pour the brandy over the fruit mixture and let it soak overnight or microwave for 5 minutes to rehydrate.
Microwaving is a quick alternative to overnight soaking.
Preheat your oven to 325°F (160°C) and grease a loaf pan.
Greasing the pan ensures easy removal of the loaf after baking.
In a separate bowl, mix the flour, spices, baking powder, and baking soda.
Sifting the dry ingredients helps to evenly distribute the spices.
Cream the butter and sugar together until light and fluffy, then beat in the eggs one at a time.
Ensure the butter is softened for easier mixing.
Gradually add the dry ingredients to the butter mixture, alternating with the soaked fruits.
Mix gently to avoid overworking the batter.
Fold in the chopped pecans.
Chopping the nuts ensures even distribution throughout the loaf.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Check the loaf at the 60-minute mark to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a cooling rack.
Cooling the loaf prevents it from breaking apart when removed from the pan.
Once cooled, wrap the loaf tightly and store in an airtight container.
Allow the loaf to rest for a few days to enhance the flavors.
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