| Yield: 1 fruitcake | Time: 2 hours active; 5 hours passive |

Ingredients

1 cup unsalted butter

1/2 cup light brown sugar

2 large eggs

3/4 cup brandy, for soaking fruit

1 orange, juice and zest

3/4 cup chopped pecans

3/4 cup chopped walnuts

1 1/2 pounds of assorted dried fruits (apricots, cherries, cranberries, etc.)

2 cups whole wheat pastry flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1 1/2-3 cups of additional brandy, for sprinkling

Preparation

Soak the dried fruits and nuts in a 1/2 cup of brandy for 5 hours.

Preheat the oven to 325F. Butter a 9” springform pan.

In a stand mixer cream together butter and sugar. Add the eggs one at a time. Once eggs are completely combined beat for four minutes longer at medium speed until the eggs are light and fluffy.

Blend together the flour, baking powder, salt, cinnamon, and allspice. Add half of the dry ingredients to the stand mixer while mixing on low speed. Add half of the orange juice, and repeat until the batter is fully combined. Add orange zest, nuts, and fruit. mix slowly and then fold to fully incorporate.

Spoon the batter into the prepared pan and bake for 1 1/2 hours. Allow the cake to cool slightly in the pan and then turn out onto a rack. Cool the cake completely. Wrap the bottom securely in aluminum foil, prick the top all over with a fork, and slowly pour a 1/2 cup of brandy over the cake. Allow the brandy to soak in and then continue pouring so that it doesn’t puddle.

Wrap the cake well in aluminum foil and a cloth. Every other day unwrap the cake and sprinkle with a 1/4 cup of brandy. After you’ve added as much brandy as you want in the cake, let it mellow for a week before serving.

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