This is not the heavy, door-stop fruit cake of modern mythology. It is tender and light, with a delicate crumb. Its more like a cake, and less like brick.

Fills 1 (10-12-inch) bundt pan
Prep Time: 30 minutes
Cook Time: 50 minutes

4 cups dried fruits, such as golden raisins, currants, figs, dates, apricots, or dried cherries
Zest of 1 lemon
Zest of 1 orange
[1/2] cup candied ginger, chopped
1 cup brandy
8 oz. (2 sticks) unsalted butter
1[1/2] brown sugar, packed
4 eggs
3 cups cake flour
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1 tsp. nutmeg
[1/2] tsp. salt
1 cup milk

1. Combine dried fruits, lemon and orange zest, and brandy, and set over night to macerate.

2. Preheat oven to 350˚F. Coat a bundt pan with pan spray. Beat butter and sugar together until creamy and lump-free. Add eggs, 1 at a time. Sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt, and add to batter alternately with milk. Drain excess moisture from fruit and fold in. Transfer to prepared pan and bake 35-45 minutes, until a toothpick inserted comes out clean.

Suggestions: You can eat this cake plain, or drizzle it with icing. Combine 1 cup of sifted powdered sugar, a pinch of cinnamon, 1 teaspoon vanilla or brandy, and 2-3 tablespoons of milk. Beat well to achieve a thin, creamy consistency. Drizzle over warm cake and let cool.