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Holiday Fruitcake - 5

Cuisine: American
Courses: Dessert
Serves: 1 people

Recipe Ingredients

  Dry Ingredients
2 1/2 cups 156g / 5.5ozAll-purpose flour
1/2 teaspoon 2.5mlBaking powder
1/2 teaspoon 2.5mlMace
1/2 teaspoon 2.5mlCloves
1/2 teaspoon 2.5mlCinnamon
1/2 teaspoon 2.5mlNutmeg
1/2 teaspoon 2.5mlAllspice
2 cups 220g / 7.8ozMixed glace fruits
1 cup 160g / 5.6ozRaisins - or sultanas
1/2 cup 73g / 2.6ozChopped prunes - or dates
1 cup 146g / 5.1ozWalnuts - chopped
1 cup 146g / 5.1ozPecans - chopped
1/2 cup 73g / 2.6ozCashew nuts - chopped & toasted
  Wet Ingredients
1 cup 198g / 7ozButter
1 1/2 cups 240g / 8.5ozBrown sugar - (not packed)
5 cups 990g / 34ozEggs (large)
1/4 cup 59mlBrandy
1/2 cup 118mlHoney
1/2 cup 118mlMolasses

Recipe Instructions

Mix all the dry ingredients; sift 2 times; set aside

Mix fruits thoroughly. Set aside.

Cream the butter; add the brown sugar. Beat until light and fluffy. Add eggs one at a time. Add the mixed dry ingredients and the brandy, honey and molasses. Mix thoroughly until batter is smooth. Add all the fruits and nuts lastly. Blend well but do not over beat.

Bake in a 300F oven for at least an hour or your cake tester comes out clean.

While warm, drip brandy on top of cakes.

I decorate my fruitcakes with cherries (red/green), whole walnuts, pecans and snipped prunes after they come out from the oven. Then, I drip the brandy over the cakes. Cool al least a day before wrapping in foil.

NOTES: Here's one recipe of a real nice fruitcake - it's for a small pan, which you requested (will also fit 3 small loaf pans.) It doesn't have fruit peels. Anyway this type keeps and will remain moist (I keep it well wrapped inside the vegetable bin of my ref.) I bake a lot of these fruitcakes at least two months before Christmas. I do hope you will give me a feedback when you find time to bake this and will learn to like it.

Lee J. Verallo


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