Fig, Apricot and Pistachio Christmas Cake

I make mine in October – just after Thanksgiving – and I feed it every other day until it is saturated and then wrap it in plastic wrap to give it as gifts or cut and serve at Christmas. I double the recipe but, I mix it in single batches when I make the cake.

SOAK THE FRUIT
500 grams of figs, tripped and chopped
500 grams of dried apricots, diced
500 grams of dates, chopped
250 grams of dried cherries or cranberries
1000 grams of mixed dried fruit
finely grated zest and juice of two large oranges
250 ml of golden rum

Cut the fruit, add the zest, juice and rum and mix everything thoroughly. Cover with saran wrap tightly and let it sit for at least 24 hours – stirring every once in awhile.

For the cake…one batch at a time… (you will make this recipe twice)
275 grams of salted butter, softened
275 grams dark brown sugar
3 tablespoons molasses
4 large eggs
100 grams of pistachios
350 grams all purpose gluten free flour
1 1/2 teaspoons of cinnamon
3/4 teaspoon of nutmeg
1/2 teaspoon of cardamon
3/4 teaspoon of cloves
75 grams of ground almonds

Preheat the oven to 280 F. Grease various size pans (whatever sizes you want) … I spray the pans, line with parchment paper and then spray again.

Beat the butter and sugar until light and fluffy. Add the molasses and beat until combined. Add the eggs one at a time – beat for at least 2 minutes between each egg.
Shell the pistachios and set aside.
Mix all the dry ingredients together. Measure out 1350 grams of the soaked fruit. Alternate between dry ingredients, pistachios and fruit into egg mixture using a paddle. When thoroughly mixed, spoon into pans and bake for from 2-5 hours – depending on the size of the pans. You will know when it is done when it is browned around the edges and a tester comes out clean. It takes at least 2 hours.

Remove cakes from pans and place in sealed containers. Pour brandy over the cakes every other day until they are soaked (you will see the brandy pooled in the bottom of the container). Larger loaves take about 1/8 of a cup of brandy every time (less for smaller loaves). When they are thoroughly soaked, wrap them in plastic and serve or give away as gifts for Christmas.