Recipe: Martha Stewart's Fruitcake

MARTHA STEWART'S FRUITCAKE

1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
6 eggs
2 pounds finely chopped candied fruits (equal amounts of citron, lemon peel, orange peel, cherries, apricots)
1 pound coarsely chopped pecans (3 3/4 cups)
1/4 cup unsulphured molasses
1 1/4 cups sifted all-purpose flour
1 tablespoon ground allspice
FOR THE GLAZE:
1 cup apricot jam
1/3 cup brandy
Whole dried apricots, cherries, figs and pecan halves (for garnish)

Preheat the oven to 275 degrees F. Butter a 3-inch-deep 8-inch round cake pan. Line the bottom and side with wax paper, butter again, then dust with flour.

Cream the butter and sugar until light and fluffy. Add the eggs 1 at a time, beating until fluffy. Stir in the fruits, pecans and molasses.

Sift the flour with the allspice and stir into the batter until well-mixed. Spoon the batter into the prepared cake pan. Set the pan in a roasting pan filled with enough hot water to reach 1 1/2 to 2 inches up side of cake pan.

Bake for 3 to 3 1/2 hours, or until cake tester comes out clean. Cool in pan on a cake rack. Remove cake from pan and pull off the wax paper.

TO MAKE THE GLAZE:
Strain the apricot jam and heat with the brandy; use this mixture to glaze the cake. Decorate with garnishes, and glaze again. Wrap and store in a cool place.

Makes one 8-inch cake, 32 servings
Source: Martha Stewart's Christmas: Entertaining, Decorating, and Giving