This fruitcake is loaded with crunchy peanut butter, roasted peanuts, cranberries, and since PB is nothing without its J, a heavy dollop of raspberry jam.
This is one fruitcake you won’t want to re-gift.
Prep time: 20 minutes (plus 30 minutes soaking time & 3 plus weeks of aging time)
Cook time: 1 hour
Total time: 1 hour and 20 minutes (plus hours of rising)
Yield: 4 mini loaves
3/4 cups raisins
3/4 cups dried cranberries
1/2 cup brandy or rum, substitute apple juice for non-alcoholic version
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups granulated white sugar
2 large eggs
3/4 cup Crunch Time peanut butter
2 cups flour
1/2 teaspoon kosher salt
2 cups roasted peanuts
1/4 cup dark jam (such as grape, plum, or strawberry)
1. Combine raisins and cranberries in a bowl with brandy. Heat in microwave 1 minute, then set aside to soak at least 30 minutes. Preheat oven to 300°F. Line 4 mini loaf pans with parchment paper and set aside.
2. In a mixer, cream butter and sugar until very light and fluffy (about 5 minutes). Beat in eggs for 3 additional minutes. Add peanut butter and beat until combined.
3. Mix in flour and salt, until batter is creamy and no dry spots remain. Remove from mixer and fold in soaked fruit (with soaking liquid) and peanuts by hand. Drop large spoonfuls of jam throughout the batter and swirl in.
4. Divide batter into 4 prepared mini loaf pans. Batter should reach top of loaf pans. Use a wet spatula to smooth. Bake in preheated oven for about 1 hour, or until tops are golden and have risen slightly, and tester inserted into center comes out clean.
5. Let cool completely. To age: wrap in cheesecloth or muslin and douse each cake with 3-4 tablespoons brandy or rum. Store in a cool, dark, and dry place, dousing with additional brandy or rum every 5-7 days for at least 3 weeks before serving.