festive fruitcake, rich with colorful candied fruits and nuts.

• Preheat your oven to 325°F (165°C). Grease and line a 9-inch round cake pan (or a 9×5-inch loaf pan) with parchment paper or a baking liner.
• In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
• In a large mixing bowl, cream the softened butter and brown sugar using an electric mixer until light and fluffy.
• Add the eggs one at a time, mixing well after each addition. Scrape the sides of the bowl as needed.
• Stir in the orange juice, lemon zest, orange zest, vanilla extract, and applesauce until well combined.
• Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
• Gently fold in the soaked fruit and nut mixture along with any soaking liquid, ensuring the fruit and nuts are evenly distributed throughout the batter.

3. Bake the Fruitcake:

• Pour the fruitcake batter into the prepared cake pan and smooth the top with a spatula.
• Bake for 1 1/2 to 2 hours, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the cake should feel firm to the touch.
• If the top of the fruitcake starts to brown too quickly, you can cover it loosely with aluminum foil and continue baking.
• Once done, remove the fruitcake from the oven and let it cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely.

4. Optional Brushing for Extra Moisture:

• Once the fruitcake has cooled, brush it with your choice of rum, bourbon, or brandy for extra flavor and moisture. You can repeat this process every few days if you like a more intense flavor. If you’re not using alcohol, you can brush with orange juice or even a light syrup.

5. Let It Age:

• For the best flavor, wrap the cooled fruitcake tightly in plastic wrap and store it in an airtight container. Let the fruitcake age for at least a few days, or ideally for a few weeks, before serving. The longer it sits, the more the flavors will develop and intensify.
• You can also freeze the fruitcake for longer storage if you’re planning to make it ahead for the holidays.

6. Serve:

• Slice and serve your festive fruitcake at room temperature. It makes a great dessert for holiday gatherings and also works wonderfully as a gift!

Tips:

• Alcohol-Free Option: You can substitute the rum or bourbon with fruit juice (such as orange juice) or apple cider if you prefer a non-alcoholic fruitcake.
• Soaking the Fruits: For an even richer flavor, let the fruit mixture soak for several hours or overnight before adding it to the batter.
• Storage: The fruitcake can be stored at room temperature for up to 2 weeks or refrigerated for up to a month. The alcohol brushing helps preserve the cake and adds flavor over time.

This Festive Fruitcake is a rich, flavorful, and moist holiday classic, packed with vibrant candied fruits, nuts, and warm spices. It’s perfect for gifting or as a sweet treat to enjoy with family and friends during the holiday season!