Cranberry Fruitcake
Ingredients
- 2 cups all-purpose flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon salt ⓘ
- 2 cups walnuts, toasted, coarsely chopped ⓘ
- 1 1/2 cups golden raisins ⓘ
- 1 cup dried cranberries ⓘ
- 1 tablespoon all-purpose flour ⓘ
- 1 1/4 cups granulated sugar
- 1 cup unsalted butter, softened
- 5 large eggs ⓘ
- 1/2 cup brandy ⓘ
- 1 tablespoon pure vanilla extract
- 3/4 cup walnut halves, toasted ⓘ
Instructions
- Preheat oven to 325 degrees F, & grease a 9-inch tube baking pan with removable bottom.
- In a bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder & 1 teaspoon salt, & set aside.
- In a larger covered container, shake together 2 cups walnuts, 1 1/2 cups raisins, 1 cup cranberries & 1 tablespoon flour to coat, then set aside.
- In a large mixing bowl, beat sugar & butter on low speed until blended, then beat on high speed 2 minutes.
- On low speed, beat in eggs, brandy vanilla & the flour & baking powder & salt mixture, until well blended.
- Stir in walnut/raisin/cranberry micture, then spoon batter into prepared pan.
- Top with 3/4 cup walnut halves, & bake about 75 minutes or until a wooden pick inserted in center comes out clean.
- Remove from oven & cool in pan for 10 minutes.
- Run a small metal spatula around cake to loosen from side of pan, then invert cake onto wire rack.
- Cool completely, then melt apple jelly & brush over cake. Refrigerate.
Nutrition & Diet Analysis (per serving)
797
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).