This recipe for Fruit Cake was provided by Heirloom, An American Restaurant in Scottsdale, Arizona. If you want to celebrate a British occasion in Arizona, Chef Michael DeMaria recommends this traditional English wedding cake. (This recipe was originally shared as a way for Arizonans to participate in the celebration of the Royal Wedding of Prince William and Catherine Middleton on April 29, 2011.)

See Also

Holiday Recipes From Your Favorite Restaurants

Southwest Cookbooks

Cocktail Recipes

Ingredients

• 1 cup unsalted butter
• 1/2 cup light brown sugar
• 1/2 cup dark brown sugar
• 3 large eggs
• 3 tbsp brandy (plus extra for brushing cake)
• Juice & zest of 1 orange
• Zest of 1 lemon
• 3/4 cup ground almonds
• 1 cup hazelnuts, walnuts, pecans or almonds, chopped
• 1 ½ lbs asst dry fruits (apricots, figs, prunes, glace cherries)
• ¾ lb asst raisins, currants, cherries and/or cranberries
• 2 cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt

• Yield: Serves 6 - 8 people

Preparation

1. Preheat oven to 325 degrees. Prepare 8” Spring Form pan with spray/butter of your choice. Using mixer beat butter and sugars until light & fluffy.
2. Add eggs, mixing continuously.
3. Add brandy, juice and zest.
4. Fold in ground almonds, chopped nuts, dried and candied fruits.
5. In separate bowl whisk together flour, salt, baking powder. Add dry mixture to mixer with cake batter and blend thoroughly.

6. Pour blend into Spring Form Pan and bake for 1 hour. Reduce oven temperature to 300 degrees and continue to bake for another 1.5 hours.
7. Remove cake from oven and brush with brandy.