1. Prep the Fruit
Pour boiling liquid over dried fruit in a bowl. Let sit 15 mins, then drain.
Toss with pecans and 2 tbsp flour (prevents sinking).
2. Make the Batter
Whisk flour, baking powder, salt, and spices.
Beat butter + sugar until fluffy. Add eggs, vanilla, and molasses.
Fold in dry ingredients, then fruit/nut mix.
3. Bake Low & Slow
Pour into a greased 9x5-inch loaf pan (lined with parchment).
Bake at 300°F (150°C) for 1½–2 hours (until a skewer comes out clean).
Cool completely in pan.
4. Optional Boozy Finish
Poke holes in the cake and brush with 2 tbsp rum/brandy.
Wrap tightly in cheesecloth soaked in liquor (or skip for a non-alcoholic version).
Pro Tips for Fruitcake Haters & Lovers Alike
🔹 Toast the pecans – Enhances their flavor.
🔹 Chop fruit evenly – For consistent bites.
🔹 Aging trick – Store in an airtight container with an apple slice for moisture.
🔹 Gifting idea – Slice, wrap in parchment, and tie with twine.
How to Serve & Store
🍵 Pair with: Black tea, coffee, or a glass of dessert wine.
❄️ Room temp: Keeps for 1 month (wrapped well).
⏳ Fridge or freezer: Up to 3 months (thaw slowly).
