It’s That Time of Year for ...

DEAR SOS: A couple of years ago you printed a great recipe for fruitcake. I cut it out but have since lost it.

C. LLOYD-BUTLER

Saticoy

DEAR C: Is this the recipe you’re looking for? This is pretty good, as fruitcakes go. And you can always use one as a doorstop. Just kidding.

Holiday Fruitcake

Active Work Time: 1 hour * Total Preparation Time: 4 hours

Once wrapped for storage, the fruitcake tastes better the longer it sits.

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1 1/2 cups dried apricots, chopped

1 1/2 cups dates, chopped

1 cup golden raisins

1 cup red and green candied cherries

3/4 cup red and green candied pineapple

1 1/2 cups blanched almonds, toasted and chopped

1 1/2 cups pecans, broken into pieces

2 cups flour, divided

1 cup (2 sticks) unsalted butter, softened

3/4 cup brown sugar, packed

3/4 cup granulated sugar

6 eggs

1/2 teaspoon ground cloves

1 teaspoon ground cinnamon

1/2 teaspoon ground mace

3/4 teaspoon baking soda

1 teaspoon salt

2 tablespoons rum

2 tablespoons brandy

2 tablespoons Grand Marnier, plus more for soaking

Juice and zest of 1 orange

Juice and zest of 1 lemon

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Thoroughly grease 2 (8-by-5-inch) loaf pans. Heat the oven to 300 degrees.

Combine the apricots, dates, raisins, candied cherries and pineapple, almonds and pecans in a large bowl. Mix in 1/2 cup of the flour to dredge the mixture. Set aside.

Cream the butter and brown and granulated sugars until light and fluffy. Add the eggs, 1 at a time, beating after each addition.

Sift the remaining flour with the cloves, cinnamon, mace, baking soda and salt. Add to the creamed mixture alternately with the rum, brandy, the 2 tablespoons of Grand Marnier and the orange and lemon juices and zests. Fold into the fruit-nut mixture. Pour the batter into the loaf pans and smooth the tops.

Bake the cakes until a toothpick inserted in the center comes out clean, 2 1/2 to 3 hours.

Cool the cakes in the pans 15 minutes, then remove them onto a wire rack and cool to room temperature.

Moisten 2 pieces of cheesecloth, large enough to cover each loaf, with Grand Marnier and wrap them around each loaf. Wrap the loaves in foil and refrigerate or store in a cool place. If the loaves start to dry out, sprinkle a little more Grand Marnier over them.

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24 slices. Each slice: 383 calories; 160 mg sodium; 72 mg cholesterol; 19 grams fat; 6 grams saturated fat; 50 grams carbohydrates; 6 grams protein; 3.90 grams fiber.

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Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to cindy.dorn@latimes.com. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants.