Fruitcake AD 1910 Servings 16 Recipe Yield 1 - 9 inch tube cake
Ingredients 2 cups packed brown sugar 3 cups all-purpose flour 1 tablespoon baking soda 2 tablespoons ground cinnamon 2 tablespoons ground cloves 2 tablespoons ground allspice 2 tablespoons ground nutmeg 4 eggs 2 tablespoons lemon zest 2 tablespoons vanilla extract 1/2 cup brandy 1 1/2 cups raisins 1 1/2 cups chopped nuts 1 1/2 cups dried mixed fruit 1 1/2 cups butter, melted 1 3/4 cups brandy Directions Preheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan. In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter or margarine. Mix thoroughly. Pour into prepared pan. Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool on a wire rack. Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks. Nutritional Information Amount Per Serving Calories: 639 | Total Fat: 27.1g | Cholesterol: 100mg recipe reviews I was a little confused by the dried mixed fruit which can vary depending on where you happen to be but I used raisins, sultans, cranberries and currents. I soak the fruit in booze over night first and wow, I only tasted a small piece but this was wonderful, needed 2 + hours though but I used a Bundt tin which may have made a difference. Good tasting - more like a Christmas steamed pudding. Had to bake it at 250 for three hours. I agree with the reviews that said 225 was too low and 1 hour was too short of baking time. Next time I'll use less butter. More like a Christmas steamed pudding. Sure don't have to keep soaking it with booze until Christmas like we've done in the past. Will probably go back to my old recipe next year. I have made this delicious cake for several years and love it and give it as gifts. It is the best! I added more fruit and nuts than called for and used pitted dates, pecans, dried appricots, dried cranberries and dried cherries and more brandy. I tried cutting down on butter, but it definitely did not come out as well. I am not a fan of fruitcake, however my boyfriend is. I made this cake last year for my boyfriend, and by the way it was the first time I had ever made fruitcake. He loved it!!!! I will be making it again this week and sending it to him in Africa where he is stationed. Thank you so much for sharing this recipe! I have never liked fruitcake, but my dad LOVES it. Every Christmas, someone buys him a crappy fruitcake from the store and he talks about the homemade fruitcake his mom used to make. So this year i decided to make him one from scratch. Not only did my dad love it - I LOVED IT. It was like a really spicey spice cake with fruit and alcohol. How can you lose?? It was a lot of work, and took about 3 hours to cook through, but it was worth it. This might have to be a new holiday tradition! I really like the initial flavor of the cake itself, but the brandy ruined it for me. We didn't use cheap brandy. The problem was that I couldn't get the alcohol out of the cake once we added all that brandy to it over a two week period like the recipe says. I even tried baking the cake at 250 degrees for 15 minutes to bake out the alcohol. That just made the edges of the cake hard and chewy, which actually wasn't terrible, but it wasn't what the cake was supposed to be like. This cake is too expensive to mess up. Next time (if there is a next time), we'll omit the two weeks of seasoning the cake with brandy and just eat it right away. The 3 stars are for the cake itself, the two remaining stars were left off b/c of the terrible alcohol taste from adding the brandy. I am giving this a 2 star because I think the recipe needs modifications. The cloves were way too overpowering. I also think it calls for way too much brandy. This is better than any fruitcake I've ever had. I used dried cranberries, mango, papaya, dates, raisins, and a few others and pecans. Most people don't like fruitcake, so I call it my Holiday Cake and they love it and ask for more. I am new to baking fruit cakes, and this cake was not done after 1 hour. I recommend baking for 3.5 hours, but maybe that's my oven. The instructions also do not say to invert the cake on a cooling rack after about 5 minutes cooling in the pan, especially if you do not line the pan with parchment paper. If the cake cools completely in the pan (and you've only greased and floured) there is a chance that it will break apart when the pan is inverted. That said, I have yet to taste the cake after it mellows for a couple weeks. I'm hoping it will taste ok! OMG ... this is the BEST ... I cannot imagine why anyone would not like this fruitcake ... the only thing I changed was I used only one tablespoon of cloves, because they can so easily be overwhelming, and that seemed like a problem some people were having ... other than that, I went by the recipe, including baking in a pretty bundt pan ... it baked for 3 hours (I think that must be a typo in the recipe--there is no way this thing could could in one hour) ... and I allowed it to cool completely before attempting to take it out of my pan ... it popped right out, and it is gorgeous ... it overflowed a bit, but that was okay, because I was able to eat the edges, and they were amazing ... I cannot wait until Christmas to eat and share the rest with dinner! http://allrecipes.com/Recipe/Fruitcake-2/Detail.aspx [Non-text portions of this message have been removed] ------------------------------------ Yahoo! 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