Favorite Fruitcake (No Citron, No Mixed Peel)
Ingredients:
1 cup pecan halves (plus extra for topping)
1 cup dried apricots, chopped
1 cup pitted dates, chopped
1 cup candied cherries (halved)
1 cup golden raisins or regular raisins
1/2 cup unsweetened shredded coconut (optional)
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup sugar
3 large eggs
1 tsp vanilla extract
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
Optional: 1/4 cup orange juice or brandy (for added moisture)
Instructions:
Preheat Oven:
Set to 300°F (150°C). Line a 6–8 inch springform pan or loaf pan with parchment paper.
Prepare Fruit & Nuts: In a large bowl, combine pecans, apricots, dates, cherries, and raisins. Toss with 1/2 cup of the flour to coat.
Mix Batter:
In another bowl, beat together the eggs, sugar, vanilla, and melted butter until smooth. Add in orange juice or brandy if using.
Combine:
Mix the remaining 1 cup of flour with baking powder and salt. Gradually stir into the wet mixture. Fold in the floured fruit and nut mixture.
Bake:
Pour into the prepared pan and smooth the top. Decorate with additional pecans and cherries if desired. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick comes out mostly clean (a few moist crumbs are okay).
Cool:
Let cool completely in the pan. For best flavor, wrap and store in an airtight container for at least 2–3 days before slicing.