How to cook fruit

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Traditionally made months in advance of a celebration, like Christmas or a wedding, cakes with fruit soaked in alcohol, are festive and rustic. If you want a fruitcake in the near future, these quick fruitcake recipes will have you eating homemade fruitcake in no time. Turn on the oven and prepare your pan. Preheat the oven to 325 degrees F.

Lightly butter an 8-inch springform pan. Cut parchment paper to line the bottom of the pan and place it on top of the buttered bottom. Take another long strip of parchment paper and wrap it along the buttered sides of the pan. Leave a few inches of parchment paper sticking up and out from the sides of the pan. This will make it easier to remove the fruitcake after it has baked.

Place the butter, light brown sugar, and dark brown sugar in a bowl. If you have a stand mixer, place them in the bowl with a beater attachment. If not, get a hand mixer out. Beat the ingredients until the mixture is light and fluffy. Make sure your butter is not completely cold and hard or this will make beating difficult. Add one of the eggs and beat the mixture until the egg is incorporated. Add the other egg and beat the mixture again.

Add the final egg and stir until combined. Add the brandy, orange juice and zest, and lemon zest. Stir the mixture until these ingredients are thoroughly combined. Take a spatula and using your wrist, gently make circles, folding these ingredients into the batter. Do not simply stir or beat the batter or you’ll lose all the volume you’ve created by beating the butter.

Place the flour, salt, and baking powder in a separate bowl. Whisk these ingredients for 20 seconds to completely combine the leavening agent. Fold the dry ingredients into your wet batter. Add the dry flour mixture into your wet batter. Spread the batter in your pan. Pour the batter into your prepared springform pan.