Delight or Fright?

Alright friends, I'm not going to ask you to guess what's in the foil wrapped package below because that's too easy. It's a little too obvious given the title of my post and the shape of my gift. The package contains a moist, dried fruit and nut filled fruitcake - completely drenched in brandy. 

So instead of what's in the package, I'm asking you to guess what making a loaf pan sized fruitcake would cost. I was certainly surprised by the cost, but since I know a few fruitcake fans and I love baking, I'd whip up a dozen more of them!

The person to who guesses closest to the dollar amount will get a New Year's treat named especially after them! Just include your guesses in the comments below or on my Facebook page and thanks for playing!

And don't be scared, there are no gross red and green cherries in this cake. It's just chock full of delicious-ness!

Brandy Soaked Fruitcake - make one loaf pan sized fruitcake

1 cup raisins

1 cup dried cranberries

2 cups mixed dried fruit, chopped (I used a mix of apricots, prunes, peaches, and apples)

Zest from one lemon

1/4 cup candied ginger, finely chopped

1 cup brandy + the remaining amount in a pint sized bottle for basting

1 cup sugar

1/2 cup butter

1 cup apple juice

1 teaspoon each of cinnamon and ginger

1 3/4 cups flour

1 1/2 teaspoons salt

1 teaspoon each of baking soda and baking powder

2 eggs, beaten

1/4 cup walnuts, chopped

1. Combine dried fruit and ginger with 1 cup of brandy and microwave for five minutes. 

2. Add fruit with it's liquid to a pot on the stove at medium heat and add the sugar, butter, apple juice, and spices. Bring to a boil and then reduce to a simmer for 10 minutes. Remove from the heat and let cool slightly. 

3. Preheat oven to 325 degrees and then combine the dry ingredient in a large bowl. Add the fruit mixture and stir. Add the eggs and nuts and pour batter into a loaf pan. 

4. Bake for one hour or until a toothpick comes out of the pan clean. 

5. Let cake cool in the pan and then baste with the brandy for about a week. Cake can stay in the pan during the basting but be sure to tightly seal the pan with a lid or foil. 

6. Cut cake into four small cakes for gift giving or enjoy it all yourself.