Fruitcake With Brandy Glaze
Packed with dried fruits, nuts, and a rich brandy glaze, this Fruitcake is the ultimate holiday treat!
Ingredients
For the fruitcake:
- 1 cup unsalted butter room temp
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup mixed dried fruit raisins, currants, apricots
- ½ cup chopped nuts walnuts, pecans
- ½ cup orange juice
For the brandy glaze:
- ½ cup brandy
- ¼ cup granulated sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (165°C) and grease a 9×5-inch loaf pan.
- Cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually mix dry ingredients into the wet.
- Fold in dried fruit and nuts, then stir in orange juice. Pour batter into the prepared loaf pan.
- Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes before transferring to a wire rack.
- For the glaze, heat brandy, sugar, and butter in a small saucepan over medium heat, stirring until the sugar dissolves. Remove from heat and mix in vanilla. Brush the glaze over the cooled fruitcake for a beautiful finish.