I know that many jokes have been made about fruit cake over the years, but if it is made correctly, using really high quality candied fruit, or in the case of this recipe made with a combination of dried and candied fruit it can be a delightful holiday treat. It's good with coffee, tea, some wines or port. Try topping a thin slice with a dollop of triple crème cheese. You might surprise yourself.
Place the mixed chopped dried fruits, the mixed candied fruits and the candied orange peel in a large bowl. Pour 1/2 cup of the brandy over the top an mix thoroughly. Cover with plastic wrap and allow to set at least 2 hours, but overnight is preferable. You should stir it two to three times during this period to make certain all the fruit is making contact with the brandy.
In the bowl of your mixer, add the room temperature butter and sugar. Using the paddle attachment, cream this mixture until smooth and light. Add the eggs, one at a time, completely incorporating each before adding the next. Now add the vanilla, molasses the the remaining 1/4 cup of brandy. Mix at high speed for 4 minutes.
Add the chopped nuts and the fruit to the batter, along with any of the brandy that did not get absorbed in to the fruit. Mix on low speed for 2 minutes.
Sift the flour, salt, baking powder and spices, then add to the batter. Mix on low speed for 3 minutes. Stop and using a rubber spatula, scrape down the sides and bottom of the mixing bowl to be sure everything is combined. Beat at low speed for another minute or two.
Pour the batter into your prepared pans, place in a preheated 325 degree oven and bake for 45 to 50 minutes.
Once the cakes have cooled, use a pastry brush to brush the tops with the Brandy wash. Then wrap the cakes tightly in plastic wrap and allow to set at least 2 days. If you keep these in a cool dark spot, and keep them wrapped, they will last for months.
Mix the brandy and sugar and heat until all the sugar has dissolved. Allow to cool before brushing it over the tops of your fruit cake.
Ingredients
Directions
Place the mixed chopped dried fruits, the mixed candied fruits and the candied orange peel in a large bowl. Pour 1/2 cup of the brandy over the top an mix thoroughly. Cover with plastic wrap and allow to set at least 2 hours, but overnight is preferable. You should stir it two to three times during this period to make certain all the fruit is making contact with the brandy.
In the bowl of your mixer, add the room temperature butter and sugar. Using the paddle attachment, cream this mixture until smooth and light. Add the eggs, one at a time, completely incorporating each before adding the next. Now add the vanilla, molasses the the remaining 1/4 cup of brandy. Mix at high speed for 4 minutes.
Add the chopped nuts and the fruit to the batter, along with any of the brandy that did not get absorbed in to the fruit. Mix on low speed for 2 minutes.
Sift the flour, salt, baking powder and spices, then add to the batter. Mix on low speed for 3 minutes. Stop and using a rubber spatula, scrape down the sides and bottom of the mixing bowl to be sure everything is combined. Beat at low speed for another minute or two.
Pour the batter into your prepared pans, place in a preheated 325 degree oven and bake for 45 to 50 minutes.
Once the cakes have cooled, use a pastry brush to brush the tops with the Brandy wash. Then wrap the cakes tightly in plastic wrap and allow to set at least 2 days. If you keep these in a cool dark spot, and keep them wrapped, they will last for months.
Mix the brandy and sugar and heat until all the sugar has dissolved. Allow to cool before brushing it over the tops of your fruit cake.