Best Festive Fruit Cake



I know my favorite time of year is upon us...when it is time to bake my fruit cakes! I was never a fan of fruit cake until I had my grandmothers back in high school, since then I have been a firm believer in a good, homemade fruit cake wrapped in cheese cloth and soaked in brandy. Several years ago I spent an afternoon getting a lesson from my grandmother on how to make them, and walked away with a treasured memory and a wonderful recipe.

Ingredients:
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon ground nutmeg
  • 3 cups pecans chopped
  • 12 oz candied pineapple - see ingredient note
  • 12 oz candied cherries
  • 12 oz raisins
  • 2 sticks unsalted butter softened
  • 2 ¼ cup granulated sugar
  • 6 eggs
  • Zest of 1 orange & 2 lemons, optional added to batter
  • 2 tablespoons brandy for the batter
  • 2 tablespoons honey for brushing cake
  • ~2 cups brandy for soaking

Note dried fruit option, use any combination of dried fruits:
  • Dried apricots, chopped 6oz
  • Prunes, chopped 4oz
  • Dried cranberries 9oz
  • Dried cherries 5oz
  • Raisins 12oz
  • 1/2 c brandy
  • 1/2 c fresh orange juice
Soak dried fruit in brandy and orange juice. Cover and sit 12-24 hours. Stir twice during that time. 

Toast nuts at 350° for 10 minutes. Set aside some fruit and nuts (separately) for topping cakes. Pull out all ingredients and baking supplies.

Make the Cake: 

  • Grease a bundt pan , 2 loaf pans, or 8 mini loaf pans, optionally also line with parchment. 
  • Preheat oven to 275°F. 
  • In a large bowl, whisk together flour, salt, cinnamon and nutmeg. 
  • In an extra large bowl with a hand mixer, cream the butter and sugar until light and fluffy.
  • Beat in the eggs one at a time, waiting until the first has incorporated before adding the next.
  • Beat in the brandy and zest if using. 
  • Add the dry ingredients to the batter, stir in fruit (scoop out any batter needed if nut allergy) then add nuts, fold to incorporate. Be sure you have saved some fruit and nuts for the top.
  • Pour into prepared pan, fill each 3/4 full, and place in preheated oven. About 5-6 large cookie scoops.
  • Bake 2 hours for large pan or 1 hour for smaller (or until a cake tester comes out clean). Once the top crumb has set, but the cake is not done baking (after about 90 minutes/40 minutes), brush the top with warmed honey and decorate tops with remaining mix-ins. Continue baking until done.
  • Cool 20 minutes and unmold cake.

Soaking

Soak cheese cloth in about ½ cup brandy. Wrap the cakes in the cloth and store in plastic airtight container or plastic wrap in a cool place. Allow to sit 1-2 weeks before brushing the cloth with additional brandy, totaling 4 times, before unwrapping and serving. 


Comments

Anonymous said…
I can't wait until I'm a recipient of one of these cakes. They are soooo good. Mom
October 20, 2007 at 7:49 AM
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