The fruits should soak in brandy for at least 24 hours, so start this recipe in advance. Scroll down to see more fruitcake recipes.
Ingredients:
- 1 pound sugar
- 1 pound butter
- 1 pound all-purpose flour plus flour for fruit
- 10 large eggs
- 1 pound dates
- 1 pound raisins
- 1 pound halved candied cherries
- 1 pound chopped candied pineapple
- 1 pound mixed candied fruit, soaked in brandy at least overnight before using
- brandy
- 1/2 teaspoon ginger
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons ground cloves
- 1 teaspoon allspice
Preparation:
Combine fruits in a large enameled kettle or large bowl; cover with brandy and stir to blend. Cover and let soak at least overnight.
Preheat oven to 300°.
Cream butter and sugar. Add eggs two at a time, beaten. Add flour which has been sifted and to which has been added spices. Drain fruit; toss with a little flour to lightly coat. Mix well. Prepare loaf pans by greasing then lining with buttered brown paper. Fill 2/3 full with batter and bake for about 3 hours, covering loosely with aluminum foil after 30 minutes to prevent over-browning (do not let the foil touch the cake). Test with cake tester or toothpick after about 2 hours.
Makes 10 pounds of cake.
Cream butter and sugar. Add eggs two at a time, beaten. Add flour which has been sifted and to which has been added spices. Drain fruit; toss with a little flour to lightly coat. Mix well. Prepare loaf pans by greasing then lining with buttered brown paper. Fill 2/3 full with batter and bake for about 3 hours, covering loosely with aluminum foil after 30 minutes to prevent over-browning (do not let the foil touch the cake). Test with cake tester or toothpick after about 2 hours.
Makes 10 pounds of cake.
More Fruitcake Recipes
White Fruitcake
Dundee Cake
Brandied Fruitcakes
Golden Fruitcake
Apricot Fruitcake
Dark Fruitcake
Kentucky Bourbon Cake
Southern Jam Cake
Fruit Jewel Cookies
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