Fruitcake Even Fruitcake Non-Lovers Will Love

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King Arthur Flour


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1 1/2 cups (7 1/2 ounces) dried pineapple

1 1/2 cups (9 ounces) sultanas or raisins

1 cup (4 1/2 ounces) dried apricots, diced

1 1/2 cups (7 7/8 ounces) dates

6 ounces candied cherries (reserve a few for decorating the tops of the cakes)

1/3 cup 2 1/4 ounces) diced crystallized ginger (optional)

3/4 cup (6 ounces) dark rum or brandy

1 cup (2 sticks, 8 ounces) unsalted butter

2 cups (15 ounces) dark brown sugar

1 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1 teaspoon baking powder

4 large eggs

3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour

2 tablespoons (3/8 ounce) black cocoa OR 1 teaspoon burnt sugar

1/2 cup (5 1/2 ounces) golden syrup or dark corn syrup

1/2 cup (4 ounces) apple juice, cranberry juice or water

2 cups (8 ounces) chopped, toasted nuts (almonds, pecans or walnuts)

rum, brandy, or vanilla syrup, for topping

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