Fruitcake

Steps

1. Put the apricots, dates, raisins, cherries, cider, brown sugar, butter and orange zest in a large saucepan, at least 4 quarts. Bring to a boil over medium heat, stirring, then simmer gently for 5 minutes, until the butter has melted and the fruit is plump.
2. Scrape the fruit into a large bowl and let it cool to room temperature, about 1 hour. It needs to be cool, or it will cook the eggs.
3. Heat the oven to 300°F with a rack in the center. Butter two 8 1/2 x 4 1/2-inch loaf pans and line them with parchment, letting the paper hang over the long sides.
4. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a bowl.
5. Stir the eggs and vanilla into the cooled fruit. Add the flour mixture and the pecans or walnuts and stir until no dry flour shows. The batter will be thick and mostly fruit.
6. Divide the batter between the pans, pressing it into the corners and smoothing the tops. Bake for 1 hour 45 minutes to 2 hours 15 minutes, until the tops are deep golden and firm, a toothpick in the center comes out free of wet batter, and an instant-read thermometer reads about 200°F. Start checking at 1 hour 40 minutes. If the tops brown too quickly, lay foil loosely over them after the first hour.
7. Cool the loaves in the pans for 20 minutes, then lift them out by the parchment and cool completely on a rack, about 2 hours. Slice with a serrated knife. Slices are neater the next day.

Good to know

• This loaf has no alcohol as written. For a traditional spirited cake, swap 1/2 cup of the cider for brandy or dark rum, brush the warm loaves with 2 tablespoons more, and brush again once a week for up to 4 weeks, keeping the wrapped loaves in the refrigerator.
• Make ahead: wrap the cooled loaves in plastic and then foil. They keep for 1 week at room temperature, 1 month in the refrigerator or 3 months in the freezer, and the flavor deepens after a few days.
• Any mix of dried fruit works, as long as it adds up to about 6 1/2 cups. Try chopped figs, prunes, dried pineapple or pears.
• For gifts, divide the batter among about six 5 x 3-inch mini loaf pans and start checking at 1 hour 10 minutes.