Tinky Weisblat, our Diva of Deliciousness brings us this recipe that could win over the fruitcake skeptics!

It does have to rest for 3 weeks so if you get a late start making it as a gift, just tell the recipient when it will be ready to eat.

Jan’s Killer Fruitcake

Cuisine: American
Course: Dessert
Servings: 16
Difficulty Level: Easy
Preparation Time: 15 minutes plus resting
Cook Time (minutes): 1 to 1-3/4 hours

Ingredients:

1 pound fruitcake fruits 
1 cup slivered almonds
1 cup raisins, cut in half
1 cup currants
1/2 cup orange juice or sweet cider
1/4 cup molasses
2 tablespoons brandy, plus brandy for seasoning
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon mace
1-1/2 cups sifted flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) sweet butter at room temperature
3/4 cup firmly packed brown sugar
3 eggs

Cooking Directions:

Preheat the oven to 300 degrees. Combine the fruit, nuts, juice, molasses, 2 tablespoons brandy, and spices in a large bowl. Mix them together well, and let them stand while preparing the batter. (If you leave them for several hours or overnight, so much the better; you may use them almost immediately, however.)

Sift together the flour, salt, and baking soda. In a separate large bowl, cream the butter and sugar together, and beat them until they are fluffy. 

Beat in the eggs 1 at a time. Stir in the flour mixture, and then fold in the fruit mixture.

Line 2 greased loaf pans with well greased parchment paper (or wax paper), and divide the batter between them. Bake the cakes until a toothpick inserted into the center comes out clean. This may take up to about 1-3/4 hours, but start testing at the end of 1 hour just to be sure.

Let the cakes cool completely in their pans. Remove them carefully. Wrap them in cheesecloth, and drizzle brandy over the cheesecloth. Cover the wrapped cakes in foil, and seal them in plastic bags. Stow them away to season as long as you can. Optimally, you should wait at least 3 weeks before serving them, but you may certainly try them as soon as 10 days after baking. If you want to keep them for more than 3 weeks, you may have to drizzle on more brandy from time to time.

Makes 2 loaves.