FIGGY FRUITCAKE

Ingredients

• 2 1/2 cups pecan halves
• 1 3/4 cups diced dried Mission figs
• 1 1/2 cups dark raisins
• 1 cup dried cherries or slivered dried apricots
• 3/4 cup chopped pitted dates
• 2/3 cup candied orange peel
• 1/2 cup chopped crystallized ginger
• 1 cup brandy or rum
• 2 1/2 cups all-purpose flour
• 1 1/4 tsp baking powder
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp nutmeg
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp allspice
• 1/4 tsp cloves
• 2 cups salted butter, softened
• 1 1/3 cups packed golden brown sugar
• 5 large eggs
• 1 1/4 cups fancy molasses
• 1 tbsp vanilla
• 2/3 cup milk (2%)
• 2 tbsp brandy or rum

Directions

1. Stir together pecans, figs, raisins, cherries, dates, orange peel, ginger and brandy in a large bowl. Let stand for 1 hour, stirring occasionally.
2. Preheat oven to 300°F. Line bottom and sides of two 8 1/2 x 4 1/2 inch loaf pans and one 7 1/2 x 3 3/4 inch loaf pan with greased parchment paper.
3. Combine flour, baking powder, cinnamon, ginger, nutmeg, salt, baking soda, allspice and cloves in a bowl; set aside. Using medium speed of an electric mixer, beat together butter and brown sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in molasses and vanilla just until blended.
4. Beginning and ending with flour mixture, add flour mixture alternately with milk to butter mixture, stirring just until blended. Fold in pecan mixture (including liquid). Spoon batter into prepared pans.
5. Bake until cakes test done, about 2 1/4 - 2 1/2 hours. Cool cakes in pans on racks. Remove cakes from pans. Brush 2 tbsp brandy on top of cakes. Wrap cakes and allow to season in a cool dry place for 4 - 6 weeks.