One Martha Stewart recipe for fruitcake is the dowager duchess fruitcake, which uses an assortment of candied citrus peels and almonds. To make this recipe, first preheat the oven to 300 degrees Fahrenheit. Cut 1 pound and 4 ounces of candied citrus peel, such as lemon, orange and grapefruit, into 1/2-inch pieces. Mix the peels with 15 ounces, or 2 1/2 cups, of whole blanched almonds.
In a separate bowl or stand mixer with a paddle attachment, mix together 1 pound of room-temperature unsalted butter and 2 1/2 cups of sugar until it has a fluffy texture, approximately 3 minutes with an electric mixer. Gradually add 5 large eggs, thoroughly incorporating each egg before adding the next one. Mix in 3 tablespoons of dry sherry, the zest of 1 lemon and the zest of 1 orange.
If using an electric mixer, set it to the low setting, and mix in 4 cups of all-purpose flour, a cup at a time. Fold the almonds and candied peels into the batter. Line two 9-by-5-inch loaf pans with buttered parchment paper, and transfer the batter to the pans. Bake the cakes until cooked through, approximately one hour 20 minutes to one hour 30 minutes.
Pour 3 tablespoons of dry sherry over each cake, and then allow them to cool. Store them somewhere cool and dark, and continue to douse them with sherry once a week for at least a month.