Apricot, Date & Cherry Pecan Fruitcake – A Modern Twist on a Classic! πŸ’πŸŒ°πŸ°


 

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

  1. Whisk flour, baking powder, salt, and spices.

  2. Beat butter + sugar until fluffy. Add eggs, vanilla, and molasses.

  3. 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

πŸ”Ή Toast the pecans – Enhances their flavor.
πŸ”Ή Chop fruit evenly – For consistent bites.
πŸ”Ή Aging trick – Store in an airtight container with an apple slice for moisture.
πŸ”Ή 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).

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