Brandied fruit cakes
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Brandied fruit cakes
  Fruit    Cakes    Christmas  
Last updated 6/12/2012 1:10:09 AM. Recipe ID 37290. Report a problem with this recipe.
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      Title: Brandied fruit cakes
 Categories: Cake, Fruit, Holidays, Christmas, Brandy
      Yield: 1 Servings
  4 1/2 c  Raisins
  2 1/4 c  Currants
    1/2 lb Soft butter or margarine
    1/2 lb Soft shortening
      2 c  Sugar
      1 tb Vanilla extract
      1 tb Almond extract
     12    Eggs
      1 c  Orange juice concentrate
           (not thawed)
    1/2 c  Honey
  4 1/2 c  Unsifted all purpose flour
      2 ts Baking powder
      1 ts Baking soda
      1 ts Salt
      1 ts Nutmeg
    1/2 ts Cloves (ground)
      1 c  Pitted dates, cut up
  2 1/4 c  Candied cherries
      1 c  Blanched almonds, halved
  **NOTE**  I take the whole amount of fruit (10 cups) and make a nice
  looking mixture.  I don't necessarily use the amounts shown.  If the
  candied fruit is on sale, I just use more of it than the raisins.  I
  still end up with the 10 cups, but it is usually more of the fruit
  mix and candied pineapple.  The almonds I use are the slivered ones.
  Easier to work with...  The original recipe called for brandy or
  grape juice, but I found that if you substitute the orange juice
  concentrate, it has a nicer flavour.
  Use 2 tube pans 10x4 each, or 5 loaf pans.  Line pans with 2-3
  thicknesses of brown paper or 1 thickness of heavy foil; grease well
  with unsalted shortening. (I use lard to grease and don't need to
  line with paper)
  Wash raisins and currants and dry thoroughly between paper towels.
  Beat butter and shorteningtogether very thoroughly; when smooth and
  fluffy, add sugar gradually, beating continuously.  Blend in vanilla
  and almond extract.  Add eggs, one at a time, beating after each
  addition.  Beat in orange juice and honey.  This may cause the batter
  to appear separated, but it will not affect results.  Sift together
  remaining dry ingredients. Mix prepared fruits and almonds in large
  mixing bowl; add sifted dry ingredients, and mix well to coat pieces.
  Scrape egg and butter mixture into bowl, and, using hands, combine
  very thoroughly. Fill each pan 3/4 full.  Preheat oven to 275F.  Bake
  cakes 1-1/2 to 3-1/2 hours, depending on size of pans used.  After
  first hour or so, place pan of water on bottom of oven to prevent
  cakes from drying out. When cakes test done, remove from oven, and
  let pans stand on racks until cakes are completely cooled. Remove
  from pans, and peel of paper linings. Let ripen 4-5 weeks before
  serving. This recipe makes dark moist cake, rich with fruits and
  mingled flavors of spices, honey, and the like. If desired, recipe
  may be halved with good results.
  When they come out of the oven, I let them sit for a few minutes and
  then take them out of the pans while still fairly hot.  Let them cool
  for maybe 15-20 minutes and then pack them while still warm.  I pour
  1/4 to 1/2 cup brandy (apricot, orange, or cherry) onto the cakes,
  wrap in double thickness of Handy wrap, then wrap in tin foil
  securely.  I then store them in the basement where it is cool and
  every couple of days I turn them to make sure that the brandy
  diffuses throughout the whole cake. I have NEVER had this recipe fail
  me.  I am asked for it by most of my family members as I send them
  for presents at Christmas.  I have tried other recipes, but this one
  has the moistest results I have found. By pouring the brandy on AFTER
  it is cooked, you get a cake that kicks!! (for our A.A. friends, I
  make "dry" ones with no brandy and it still stays moist.)
  Origin:  Chatelaines' Adventures in Cooking, adaptations by me.

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Recipe ID 37290 (Apr 03, 2005)

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