Brandy Fruit And Nut Cake
A rich, fruity, and nutty cake infused with brandy, perfect for special occasions or as a decadent treat for those who appreciate homemade baked goods with bold flavors.
Ingredients
Instructions
- Combine the chopped walnuts and raisins.
- Mix the fruit and nuts well.
- Mix the dry ingredients (flour, sugar, baking powder) well.
- Add the dry mixture to the fruit and nuts, coating them thoroughly.
- Beat the eggs until frothy and add the brandy.
- Add the egg and brandy mixture to the fruit and nut mixture; mix well.
- Pour the batter into a greased and floured 9 x 15-inch tube pan.
- Bake at 300°F (150°C) for 1 hour and 45 minutes.
- Cool in the pan, then remove and wrap in a dampened cloth with 1/4 tablespoon brandy.
- Wrap in foil and refrigerate for a couple of days.
- Unwrap the cloth, dampen it with water (no more brandy), and rewrap.
- Refrigerate for at least a week before serving.
Tips & Substitutions
To enhance the flavor, consider soaking the raisins in the brandy for a few hours before mixing them with the nuts. You can substitute walnuts with pecans or almonds for a different nutty profile. If you're looking for a lighter version, replace half of the sugar with applesauce or use a sugar alternative suitable for baking.
Serving Suggestions
This Brandy Fruit and Nut Cake pairs beautifully with a warm cup of tea or coffee. Serve it plain or with a dollop of whipped cream for extra indulgence. It also complements a cheese platter, offering a delightful contrast to savory flavors. For festive occasions, consider serving it alongside Gladys Mcqueen'S Old Fashioned Egg Pie.
Storage & Reheating
Store the wrapped cake in the refrigerator to keep it moist. It can last for several weeks if properly wrapped. To enjoy later, simply unwrap and allow it to come to room temperature before slicing. For a warm treat, gently reheat slices in the oven at a low temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Brandy Fruit And Nut Cake contains roughly 303 calories, with 7g protein, 51g carbohydrates, and 9g fat. It is a good source of iron (14% of the Daily Value), protein (13% of the Daily Value), and calcium (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of dried fruit in this cake?
Absolutely! Feel free to substitute raisins with other dried fruits such as cranberries, apricots, or figs. Just make sure to keep the total amount of dried fruit around the same quantity for the best texture and flavor.
Is it necessary to refrigerate the cake?
Refrigerating the cake is recommended to enhance its flavor as it allows the ingredients to meld together. However, if you plan to eat it within a few days, it can be stored in an airtight container at room temperature.
Can I make this cake ahead of time?
Yes, this cake actually improves with age! It can be made weeks in advance and stored properly. Just remember to wrap it well to retain moisture and flavor, and allow it to rest in the fridge for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).