Georgia Fruitcake Recipe - The Washington Post

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A blend of dried peaches and pecans gives this cake a sweet and nutty balance, while the addition of both peach nectar and peach brandy puts the emphasis on Georgia’s beloved fruit. Use orange blossom honey to amp up the floral note of the candied orange peel.

You’ll need two 9-by-5-inch loaf pans.

The cakes can be made several weeks in advance, wrapped tightly in plastic wrap and stored in a cool, dark place. Unwrap to brush their tops once a week with a teaspoon or two of peach brandy.

Adapted from a recipe by Georgia chef Anne Sterling, by cookbook author Nathalie Dupree.

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Ingredients

measuring cup

Servings: 16-20 (makes 2 loaf pan cakes)

Directions

  • Step 1

    Lightly grease the loaf pans with butter and dust them with flour, then line the pans with parchment paper.

  • Step 2

    Combine the orange peel and dried peaches in a medium saucepan with 1/4 cup of the peach brandy and toss well to coat; cook over low heat for 15 minutes, then let cool to room temperature.

  • Step 3

    Preheat the oven to 300 degrees.

  • Step 4

    Add the pecans and 1/2 cup of the flour to the fruit mixture and toss to coat evenly. Sift the remaining 1 1/2 cups flour together with the baking powder, salt, cinnamon, allspice and ginger onto a sheet of parchment or wax paper.

  • Step 5

    Combine the butter and brown sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for several minutes, until light and fluffy. Stop to scrape down the bowl. On low speed, add the eggs one at a time, beating to incorporate after each addition. Stop to scrape down the bowl. Add the honey, cream, peach nectar and the flour-baking powder mixture; beat on low speed until well incorporated. Remove the bowl from the mixer; fold in the fruit and nut mixture until evenly distributed.

  • Step 6

    Divide the batter evenly between the loaf pans, smoothing the surfaces. Decorate each one with 3 orange wheels, if using. Bake (middle rack) for 1 1/2 hours, then check for doneness by inserting a toothpick into the center. If it does not come out clean, continue to bake, checking every 5 minutes, until the toothpick does come out clean.

  • Step 7

    Transfer the cakes (in their pans) to a wire rack. Use a toothpick or wooden skewer to poke several holes in the tops, then gradually pour the remaining brandy (1/4 cup each) over each one. Let cool for 1 hour, then remove the cakes from their pans and continue to cool on the racks to room temperature. Serve, or wrap tightly in plastic wrap and store in a cool, dry place (not refrigerated) for up to several weeks (see headnote directions for keeping them moist for long-term storage).

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    Nutritional Facts

    Per serving (based on 20)

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from a recipe by Georgia chef Anne Sterling, by cookbook author Nathalie Dupree.

    Tested by Kristen Hartke.

    Published October 8, 2016

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