Low Sodium Classic Fruitcake

Total time26 hr

Prep time30 min

Cook time1 hr 30 min

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Ingredients

16 servings

For the soaked fruit

1 cup raisins
ShopRite California Seedless Raisins Southern Grove California Raisins Southern Grove California Golden Raisins Wellsley Farms Organic Raisins, Gluten Free Happy Belly Seedless Raisins
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1 cup dried currants
½ cup dried cranberries
½ cup dried apricots, roughly chopped
½ cup candied orange peel, roughly chopped
½ cup candied cherries, halved
½ cup brandy, plus more for feeding

For the batter

1 cup all-purpose flour
½ tsp baking powder
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup unsalted butter, softened
¾ cup packed dark brown sugar
3 large eggs
1 tsp vanilla extract
2 tbsp molasses
½ cup walnuts or pecans, roughly chopped

For serving

2–3 tbsp brandy, for feeding after baking (optional)

Instructions

1
Combine the raisins, currants, dried cranberries, dried apricots, candied orange peel, and candied cherries in a large bowl. Pour the 1/2 cup brandy over the fruit, stir to coat, cover tightly, and let soak at room temperature for at least 8 hours or overnight, until the fruit has absorbed most of the liquid and is plump.
2
When ready to bake, preheat the oven to 300°F (150°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving a 1-inch overhang on the long sides.

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