Revival of the California Fruitcake

Mix apricots, golden raisin, currants, zest and juice of 2 oranges, and Cointreau or Brandy together and soak for 1 hour. Drain, reserving liquid. Toss with ⅛ cup flour to coat. 

Preheat oven to 350°. Grease and line loaf pans with parchment.

In a medium bowl, mix 2 cups flour, baking soda, and baking powder together. In a separate large bowl, combine butter, sugar, spices, and salt; mix until creamy. Mix in the egg. Stir in applesauce alternately with pre-mixed dry ingredients. Fold in the prepared chopped fruits and transfer to the loaf pan. Bake 50 to 55 minutes for a 5” x 9” loaf pan, or 45 minutes for two 4” x 8” pans.  Cool one hour.

If you wish, add chopped nuts as well as fruit, or vary the mixture with chopped glaceed fruits.

Optional: You may also soak the loaves in brandy or some of the reserved soaking liquid from the fruit to give it an extra moist kick. Place cake on an old linen dishtowel, poke holes in the cake with a fork, then pour over the liquid; next wrap up the cake like a gift—which it is! Seal in a bag and store in fridge or freezer.

Cake will keep for weeks to months. Fruitcake is easiest to slice when slightly chilled. Serve at room temperature. 

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