1. Prepare the Fruit Mixture
- In a medium bowl, combine the apricots, figs, raisins, cranberries, cherries, orange peel, and nuts. Pour in the brandy or rum (or apple juice for a non-alcoholic option) and toss well.
- Cover and let the mixture soak for at least 4 hours, or preferably overnight, so the fruits absorb the flavors and moisture.
2. Prepare the Cake Batter
- Preheat your oven to 300°F (150°C). Grease and line a 9×5 inch loaf pan or a 7-inch round cake pan with parchment paper.
- In a large bowl, cream the butter and dark brown sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and orange zest.
3. Combine the Dry Ingredients
- In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually fold the flour mixture into the butter mixture until just combined.
4. Mix in the Fruit
- Gently fold the soaked fruit mixture into the batter, ensuring the fruits and nuts are evenly distributed throughout.
5. Bake the Fruitcake
- Spoon the batter into the prepared pan, smoothing the top with a spatula. Bake for about 1½ to 2 hours, or until a skewer inserted into the center comes out clean.
- If the top begins to brown too quickly, cover it loosely with foil halfway through baking.
6. Brush with Glaze (Optional)
- While the cake is still warm, brush the top with brandy or rum. This will add extra moisture and flavor to the cake.
- Allow the cake to cool completely in the pan, then carefully remove it and peel off the parchment paper.
7. Store and Age (Optional)
- Wrap the cake tightly in plastic wrap and foil. Store it in an airtight container in a cool, dark place. For an even richer flavor, unwrap and brush with more brandy or rum every few days, then re-wrap.
- Fruitcake tastes even better as it ages, so if you can, let it rest for at least a week or up to a month.
Tips for the Best Fruitcake
- Choose High-Quality Fruits: Quality dried fruits make all the difference in the taste and texture of your cake.
- Patience is Key: Aging the fruitcake for a few days (or even longer) enhances its flavor and moisture.
- Brushing with Alcohol or Juice: Regularly brushing the cake will keep it moist and intensify the flavor.
Enjoy this Luscious Moist Fruitcake for the holidays or as a special treat anytime! It’s sure to become a favorite for its rich, fruity flavor and delightful texture.