Fruitcake Cockaigne

Name: Fruitcake Cockaigne
Cook time: 60 min
Total time: 60 min
Yield: 1 servings
Cuisine: World
Ingredients: 4 cups sifted (480g) all-purpose flour; 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); 1 teaspoon baking powder; ½ teaspoon salt; 1 ½ sticks (6 oz or 170g) unsalted butter, softened; 2 cups (400g) sugar; 5 large eggs; 1 teaspoon vanilla

Fruitcake Cockaigne

Cuisine:World

Course:Dessert

0s prep 1h 0m cook 1h 0m ready

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.

Collect

Gather these ingredients - no prep needed yet.

4 cups sifted (480g) all-purpose flour
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)
1 teaspoon baking powder
½ teaspoon salt
1 ½ sticks (6 oz or 170g) unsalted butter, softened
2 cups (400g) sugar
5 large eggs
1 teaspoon vanilla

Let's Cook

Step 1.

Measure into a large bowl: 4 cups sifted (480g) all-purpose flour
Step 2.

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)
Step 3.

Whisk into the remaining flour: 1 teaspoon baking powder; ½ teaspoon salt
Step 4.

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
Step 5.

Gradually add, beating on high speed, and beat until light and fluffy, 5 to 7 minutes: 2 cups (400g) sugar
Step 6.

Beat in one at a time: 5 large eggs
Step 7.

Beat in: 1 teaspoon vanilla
Step 8.

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.
Step 9.

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.