Showcasing local Palestinian ingredients, this heavily spiced fruitcake is an homage to chef Fadi Kattan’s grandmother.
Fadi Kattan, Christmas isn’t Christmas without his grandmother’s fruitcake. “This cake symbolizes Christmas for all of us in the family, as Teta Julia would share the love and fill up all our refrigerators with loaves of it,” he writes. “After her passing, it was a while before I had the courage to revive the ritual. Now, not a Christmas passes by without my baking her famous cake.”
In a large bowl, whisk together the sugar and eggs until light and fluffy, 2–3 minutes. Whisk in the oil and dibs until well incorporated, then whisk in the orange juice. Bake, uncovered, until a toothpick inserted in the center comes out clean, about 1 hour. If the cake is still wet but browning on top, fold over the parchment and foil to seal the cake and continue baking for 20–30 minutes more.
Position a rack in the center of the oven and preheat to 300°F. Line two 9- by 5-inch loaf pans with foil, leaving a 2-inch overhang on all four sides. Line the foil with parchment, also leaving a 2-inch overhang on all four sides.
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