With lots of dried fruits and nuts, this dense cake, adapted from Amanda Hesser’s Good Fruit Cake, comes out perfect because it is baked in a very low oven for about 1 ½ hours. Apparently, this is the secret to making a fruit cake that is not hard and chewy… and of course lots of good liqueur and/or brandy!
This is a dense fruitcake, full of flavor, that should be thinly sliced and enjoyed in moderation, maybe accompanied by cream, mascarpone, or thick yogurt.
Makes 2 Fruitcakes
