Delicious Fruit Cake
A rich and fruity cake packed with a variety of dried fruits, nuts, and spices, soaked in brandy for deep flavor. Perfect for special occasions or holiday celebrations, this moist and dense fruit cake offers a delightful blend of sweetness and warmth that appeals to fruitcake lovers and festive hosts alike.
Ingredients
- 1 lb. seeded raisins ⓘ
- 1 lb. seedless raisins ⓘ
- 1 lb. currants ⓘ
- 1/2 lb. candied lemon peel ⓘ
- 1/2 lb. candied orange peel ⓘ
- 1 1/2 lb. candied cherries ⓘ
- 1 1/2 lb. candied pineapple ⓘ
- 1 1/2 lb. pecans ⓘ
- 1 1/2 lb. English walnuts ⓘ
- 1/2 lb. almonds ⓘ
- 1 lb. dates ⓘ
- 1 c. brandy
- 5 c. flour ⓘ
- 1 tsp. soda ⓘ
- 1 tsp. baking powder
- 3 tsp. allspice ⓘ
- 3 tsp. cloves ⓘ
- 2 tsp. nutmeg ⓘ
- 12 eggs
- 1 lb. butter ⓘ
- 1 lb. light brown sugar
Instructions
- Pour 1/4 cup brandy over raisins and currants; let soak while you chop and slice other fruits and nuts.
- Mix all fruit and dredge with 3 cups flour.
- Sift the rest of the flour with soda, baking powder, and spices.
- Cream butter; add sugar and cream until light and fluffy.
- Add well beaten egg yolks, molasses, figs, and strawberries, and blend.
- Add fruits and nuts to the batter.
- Fold in the dry ingredients.
- Beat egg whites until stiff.
- Gently fold egg whites into the batter.
- Turn the batter into pans lined with wax paper.
- Fill pans three-quarters full.
- Bake at 250°F (120°C) for about 3 hours for a 2-pound cake and 4 hours for a 5-pound cake.
- Brush tops and sides of the cakes with Brown Sugar Glaze.
Nutrition & Diet Analysis (per serving)
1656
kcal
83% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).