Fruit Cake

Regardless of how you feel about fruit cake, it's a traditional Christmas dessert that is here to stay. It's in your best interest to make the most delicious version possible. That way, even if you weren't sure how you felt about it before, you'll really like it now! This recipe is dense but moist and not overbearingly boozy. It also makes two loaves—one for you and one for someone you really like. 

What makes a good fruit cake?

Packed with fruit and nuts, each slice should look like a colorful mosaic. The pumpkin pie spice-kissed batter is really just there to hold the spiked fruits together—all seven cups of 'em! Fruit cake can be eaten fresh, but also gets better with age, so plan ahead. To age a fruit cake: After the baked loaves have cooled, wrap them in a layer of cheesecloth that has been soaked in a liquor such as whiskey or brandy and place in an airtight container in a cool, dry spot in your house. Let the cakes age for six weeks, drizzling lightly with alcohol every week or two (or when the cheesecloth appears dry). After the fruit cakes age, they are ready for optimal eating and gifting. Wrap them tightly with plastic wrap and store them in the refrigerator for up to six months.

What is the best type of alcohol for fruit cake? 

This recipe calls for brandy or whiskey, which tend to have slightly sweet and sometime spicy notes. Depending on the oak barrels used, scents of vanilla or citrus can also come through. Regardless of which type of alcohol you choose, there's no need to break out your top-shelf bottle.