Apple Brandy Fruitcakes
These little fruitcakes are light in texture and filled with brandy-soaked dried fruit and warm spices. If you don't have a cast-iron Turks head pan, a regular muffin pan will do.
Serves: 12
  • 1½ cups chopped dried fruit (golden raisins, cherries, apricots, apple rings)
  • ½ cup granulated sugar
  • ½ cup apple brandy or cider, plus more for basting
  • ¼ cup chopped candied ginger
  • 5 tablespoons unsalted butter
  • 1 large orange, zested (about 2 tablespoons)
  • ⅓ cup fresh orange juice (about 1 large orange)
  • ¾ cup self-rising flour
  • ¼ cup chopped pecans
  • 2 teaspoons apple pie spice
  • 1 teaspoon ground ginger
  • ¾ teaspoon kosher salt
  • 1 large egg, lightly beaten
  • Garnish: confectioners’ sugar
  1. In a medium cast-iron skillet, bring dried fruit, granulated sugar, brandy or cider, candied ginger, butter, and orange zest and juice to a simmer over medium heat, stirring occasionally. Transfer to a large heatproof bowl, and let stand for 20 minutes.
  2. Preheat oven to 325°. Spray a 6-well cast-iron Turks head pan with baking spray with flour.
  3. In a medium bowl, whisk together flour, pecans, apple pie spice, ground ginger, and salt. Add egg to cooled fruit mixture, stirring to combine. Add flour mixture to fruit mixture, stirring to combine. Spoon 2½ tablespoons batter into each prepared well. Cover and refrigerate remaining batter.
  4. Bake until golden brown and a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pan for 15 minutes. Carefully turn out cakes, and baste lightly with additional brandy or cider while warm, if desired. Repeat with remaining batter. Store in an airtight container for up to 1 week. Dust with confectioners’ sugar just before serving, if desired.
Recipe by Southern Cast Iron at