Fruited Brandy Butter Cake

Ingredients

• 0.75 cup Raisins, seeded and cut in pieces (Modern raisins are typically seedless; if using seeded, ensure they are thoroughly deseeded and chopped.)
• 0.75 cup Currants
• 0.25 cup Candied Citron, thinly sliced and cut in strips (Finely diced candied citron can be used for easier incorporation.)
• 2 tablespoons Brandy (Can substitute with rum or orange juice for a non-alcoholic version.)
• 2.5 cups All-purpose flour (Approximately 300 grams)
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 1 cup Unsalted butter, softened (Approximately 226 grams)
• 1.5 cups Granulated sugar (Approximately 300 grams)
• 3 large Large eggs
• 1 cup Whole milk (Approximately 240 ml)
• 1 teaspoon Vanilla extract
• 0 as needed Non-stick baking spray or butter and flour

Instructions

1. 1In a small bowl, combine the ¾ cup raisins (seeded and cut in pieces if not already), ¾ cup currants, and ¼ cup thinly sliced and stripped citron. Pour 2 tablespoons of brandy over the fruit mixture. Stir gently to coat all the fruit. Set aside to soak while you prepare the rest of the cake batter. This allows the fruit to plump up and absorb the brandy flavor.
2. 2Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9x13 inch deep cake pan, or spray with non-stick baking spray. Line the bottoms with parchment paper if desired for easier removal.
3. 3In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
4. 4In a large bowl, using an electric mixer, cream together 1 cup softened unsalted butter and 1 ½ cups granulated sugar on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
5. 5Add 3 large eggs to the creamed butter mixture, one at a time, beating well after each addition until fully incorporated. Stir in 1 teaspoon vanilla extract.
6. 6With the mixer on low speed, gradually add the dry ingredients (from Step 3) to the wet ingredients, alternating with 1 cup whole milk, beginning and ending with the dry ingredients. Mix until just combined and no streaks of flour remain. Be careful not to overmix.
7. 7Gently fold the brandy-soaked fruit mixture (from Step 1) into the cake batter using a spatula until evenly distributed. Ensure the fruit is well coated in flour to prevent it from sinking to the bottom of the cake.
8. 8Divide the batter evenly between the prepared deep cake pans. Smooth the tops with a spatula.
9. 9Bake in the preheated oven for 45-50 minutes for two 8-inch pans, or 50-60 minutes for a 9x13 inch pan, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.
10. 10Once baked, remove the cake pans from the oven and let them cool on a wire rack for 10-15 minutes before inverting the cakes onto the rack to cool completely. This prevents the cake from becoming soggy.