Ambrosial Fruit Cake

(Adapted from Scott Woolley’s Cakes by Design)

What?  You don’t like fruitcake?  You find them dry and inedible?  Fruit cakes have something of a bad rap, obviously the result of a nasty rumor circulated by people who have only eaten store-bought fruitcakes.  However, they can be moist, brandy-soaked and, well, addictive.  In many countries, in fact, fruit cake is the traditional choice for the wedding cake.  Store it in a tight-lidded tin and feel free to anoint it with more brandy from time to time.  Chances are, however, it won’t last more than a day or two.

Preheat oven to 300 degrees.

1 cup unsalted butter, softened

2 cup brown sugar (I prefer light brown)

4 large eggs

2 T molasses

1 t vanilla extract

¼ t fiori di sicilia

2 cups flour

1 t ground allspice

1 t ground cinnamon

1 t ground ginger

½ t ground cloves. . . to continue reading Fruitcake

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