FRUITCAKE COCKAIGNE
Two 9 × 5-inch loaves
This light fruitcake is our favorite. Once cooled, we soak it with brandy. Please read About Fruitcakes.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 325°F. Grease two 9 × 5-inch loaf pans and line with parchment paper so it extends over the long sides of the pans.
Measure into a large bowl:
- 4 cups sifted (480g) all-purpose flour
Mix ½ cup (60g) of the sifted flour in a medium bowl with:
- 1 cup chopped toasted slivered almonds or hazelnuts
- 1 cup golden raisins
- ½ cup chopped dried apricots
- (½ cup shredded or flaked unsweetened coconut)
- (¼ cup thinly sliced candied citron or candied orange or lemon peel)
- (¼ cup finely chopped dried cherries)
Whisk into the remaining flour:
- 1 teaspoon baking powder
- ½ teaspoon salt
Beat in another large bowl, or in a stand mixer with the paddle attachment, until creamy:
- 1 ½ sticks (6 oz or 170g) unsalted butter, softened
Gradually add, beating on high speed, and beat until light and fluffy, 5 to 7 minutes:
- 2 cups (400g) sugar
Beat in one at a time:
- 5 large eggs
Beat in:
- 1 teaspoon vanilla
On low speed, gradually beat in the flour mixture until thoroughly combined. Fold in the nuts and fruits. Divide the batter between the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 1 hour.
Let cool in the pan on a rack for 30 minutes. Carefully transfer to the rack, peel off the parchment paper, and cool completely. To store, see About Fruitcakes.