Tennessee fruit cake recipe

Preparing the Fruit & Nut Mix
1. Chop all the ingredients (candied cherries, pineapple, raisins, figs, apricots, pecans, walnuts, orange and lemon zest) and mix them together.
Preparing the Cake Batter
1. Preheat oven to 250°F (120°C).
2. Cream 1 cup (2 sticks) unsalted butter and 1 cup dark brown sugar, ½ cup granulated sugar until light and fluffy.
3. Beat in 5 large eggs one at a time, ensuring each egg is fully incorporated.
4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp cinnamon, ½ tsp ground cloves, ½ tsp ground nutmeg, and ½ tsp salt.
5. Add dry ingredients to the wet ingredients and mix until just combined.
Combining and Baking
1. Fold in the prepared fruit & nut mix and optional ½ cup Tennessee whiskey (if using).
2. Pour the batter into a greased and floured pan.
3. Bake at 250°F (120°C) for 2-3 hours or until a toothpick inserted into the center comes out clean.
Notes
• This recipe makes 2 standard loaves or 1 large bundt.
• This traditional recipe is perfect for the holidays.