Fruitcake recipe
Fruitcake recipe
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Recipe intro
Looking for a delicious and traditional dessert to bake this holiday season? Look no further than our Fruitcake recipe! This timeless recipe has been passed down through generations and is guaranteed to be a hit at any gathering. Packed with a variety of dried fruits, nuts, and warm spices, this fruitcake is moist, flavorful, and perfect for spreading joy and cheer. So grab your apron and get ready to create a sweet and festive treat that will make everyone's taste buds dance with delight!Keywords: Fruitcake, recipe, holiday, dried fruits, nuts
Fruitcake recipe details
- Ingredients
- 2 cups dark raisins
- 2 cups pitted prunes, cooked and chopped
- 2 cups chopped mixed candied fruits
- 1 cup golden raisins
- 1 cup chopped red candied cherries
- 1/2 cup candied sliced pineapple, chopped
- 1-1/2 cups broken pecans
- 1-1/2 teaspoons freshly grated orange peel
- 1/4 cup sweet red wine
- 2-1/2 cups sifted cake flour
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup butter or margarine
- 1 cup sugar
- 1/2 cup well-packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground mace
- 1/2 teaspoon ground allspice
- 5 eggs
- 1-1/2 teaspoons vanilla
- 1/2 cup brandy
- 1/2 light rum
In a large bowl, combine fruits, pecans, and orange peel. Pour wine over and set aside. Sift together cake flour, baking powder, and salt; mix half the flour mixture with fruit mixture. In a mixer bowl, combine butter, sugars, and spices. Cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Mix in remaining flour mixture. Pour over fruit mixture; stir to mix well.
Pour batter into well-greased 10-inch tube pan. Bake at 275 degrees for 3-1/2 to 4 hours or until cake tests done. Cool in pan slightly; unmold and cool completely. Combine rum and brandy; use to moisten several layers of cheesecloth. Wrap cake in cheesecloth, then in foil. Store in refrigerator for 2 to 3 days. Moisten cheesecloth with remaining brandy and rum. Rewrap cake and refrigerate for 2 to 6 weeks. Garnish with pecans and candied cherries.
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