Brandy-Infused Fruitcake

Ingredients and Weight:

• 1 1/2 cups (200g) golden raisins
• 1 1/2 cups (200g) dried cranberries
• 1 cup (150g) chopped walnuts
• 1 cup (150g) chopped almonds
• 1 cup (120g) all-purpose flour
• 1 teaspoon (5g) baking powder
• 1/2 teaspoon (2.5g) baking soda
• 1/4 teaspoon (1.25g) salt
• 1 cup (2 sticks, 227g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 2 large eggs
• 1 cup (240ml) brandy
• 1/2 cup (120ml) orange juice
• Zest of 1 orange

Preparation Time:

30 minutes

Cooking Time:

1 hour 30 minutes

Difficulty Level:

3 (Intermediate)

Preparation Method Steps:

1. Preheat oven to 325°F (163°C). Grease and flour a 9x13 inch (23x33cm) baking pan.
2. In a large bowl, combine the raisins, cranberries, walnuts, almonds, flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the brandy and orange juice. Stir in the orange zest.
5. Pour the batter into the prepared pan and bake for 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely in the pan before glazing.

Nutritional Information:

(Per slice, 8 slices) - Calories: 350 - Fat: 15g (saturated: 7g) - Cholesterol: 75mg - Sodium: 120mg - Carbohydrates: 50g (sugar: 30g) - Protein: 5g

Dish Characteristics:

• Moist and flavorful
• Packed with fruit and nuts
• Infused with brandy for a rich and boozy taste
• Perfect for special occasions

User Comments:

• "This fruitcake is absolutely delicious! It's the perfect combination of sweet and boozy."
• "I love that this fruitcake is not too heavy and has a great balance of flavors."
• "This is the best fruitcake I've ever had. It's so moist and flavorful, and the brandy really shines through."

Special Precautions and Tips:

• If you don't have brandy, you can substitute it with another dark liquor such as rum or whiskey.
• To prevent the cake from burning, cover it with foil for the last 30 minutes of baking.
• Let the cake rest for at least 3 days before serving to allow the flavors to meld.