Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- 1 cup chopped dried apricots
- 1 cup chopped dates
- 1 cup raisins
- 1 cup candied cherries, halved
- 1 cup candied pineapple, chopped
- 1 cup brandy (for soaking fruits)
- Additional brandy for brushing the cake (optional)
Instructions:
Prepare the Fruits:
In a large bowl, combine chopped walnuts, dried apricots, dates, raisins, candied cherries, and candied pineapple.
Pour 1 cup of brandy over the fruit mixture, ensuring all the fruits are well-coated. Cover the bowl and let it soak overnight, allowing the fruits to absorb the flavors.
Preheat the Oven:
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube or bundt pan.
Creaming Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add Eggs:
Add the eggs one at a time, beating well after each addition.
Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
Fold in Vanilla and Soaked Fruits:
Stir in the vanilla extract, and then gently fold in the soaked fruit mixture until evenly distributed throughout the batter.
Pour Batter into Pan:
Pour the batter into the prepared pan, smoothing the top with a spatula.
Baking:
Bake in the preheated oven for 2 to 2.5 hours or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil.
Cooling:
Allow the cake to cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely.
Optional Brandy Brushing:
For an extra kick of flavor, you can brush the cooled cake with additional brandy using a pastry brush. This step is optional.
Wrap and Age (Optional):
For a richer flavor, you can wrap the cooled cake in cheesecloth soaked in brandy and let it age for a few days before serving.
Serve and Enjoy:
Once the cake has cooled and, if desired, aged a bit, slice and serve. It’s perfect for sharing and bringing joy during the festive season!
Note: The alcohol content from the brandy used in soaking the fruits and optional brushing will dissipate during baking, leaving behind a delightful flavor without the actual alcohol.