BRANDY-AGED FRUITCAKE
Traditional Aged Fruitcake with dried fruits, spice and lots of brandy. This cake should be made at least 4 weeks before serving and can be made 3-4 months ahead of time. Serve unadorned or with the marzipan and fondant to finish.
Provided by Eileen Gray
Categories Cakes/Cupcakes Recipes
Time 13h25m
Number Of Ingredients 24
Steps:
- Combine all the nuts and dried fruits with the lemon zest and juice. Add the 2/3 cup of brandy and toss to coat the fruit and nuts with the liquor. Cover the bowl and let it sit overnight.
- Preheat the oven to 350F. Line a 9" cake pan with a parchment round. (see note)
- Sift together the flour, baking powder, cinnamon,nutmeg, ginger and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and aerated. Scrape down the bowl and the beater. Add the eggs, two at a time. Mix until combined then scrape down the bowl and the beater.
- With the mixer running on low speed, add the dry ingredients in 3 batches and mix until combined. Fold in the soaked fruit and all the liquid.
- Pour the batter into the prepared cake pan and spread it out to an even layer. Bake until a toothpick poked in the center of the cake comes out clean, about 55 minutes. As soon as the pan is removed from the oven pour 1/4 cup of brandy over the top of the cake.
- Cool the cake to room temperature before removing from the pan. Wrap the cake in two layers of plastic wrap and set aside at room temperature.
- Once a week for at least 4 weeks, unwrap the cake and generously brush on all sides with more brandy.
- Unwrap the cake. Glue the cake to a cardboard cake circle using a dab of royal icing. Trim the cake cardboard to the same size as the cake. Place on another cardboard circle or serving plate. Ice the cake with apricot preserves.
- Roll the marzipan to a 14" round. Roll the marzipan onto the rolling pin then transfer and unroll onto the cake. Trim the marzipan flush with the bottom of the cake and board. Brush the marzipan with brandy.
- Roll the fondant to a 14" round and cover the cake over the marzipan. Trim the fondant flush with the bottom of the cake and board.
- Add dragees, stencils, glitter and marzipan holly or other decorations as you like.
Nutrition Facts : Calories 296 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 11 grams fat, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 slice, Sodium 93 milligrams sodium, Sugar 34 grams sugar
HOLIDAY FRUITCAKE
This is my own fruitcake recipe and it's a family favorite. The mixture of fruits and nuts helps make it a tasty treat. -Allene Spence, Delbarton, West Virginia
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 300°. Combine fruit and nuts. In another bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit and nuts; stir to coat. , Transfer to a greased and floured 10-in. tube pan. Bake until a toothpick inserted in center comes out clean, about 2 hours. Cool 10 minutes; remove from pan to a wire rack to cool completely. Wrap tightly and store in a cool place. Bring to room temperature before serving; slice with a serrated knife.
Nutrition Facts : Calories 686 calories, Fat 32g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 342mg sodium, Carbohydrate 92g carbohydrate (61g sugars, Fiber 4g fiber), Protein 10g protein.
FRUITCAKE
This is my 90-year-old grandmother's recipe. Very simple.
Provided by Roxy
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Yield 16
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 639.3 calories, Carbohydrate 71.9 g, Cholesterol 92.3 mg, Fat 27 g, Fiber 3.7 g, Protein 7.5 g, SaturatedFat 12.9 g, Sodium 377.8 mg, Sugar 36 g
THE BEST FRUITCAKE
Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.
Provided by Food Network Kitchen
Categories dessert
Time 14h30m
Yield 2 loaves
Number Of Ingredients 25
Steps:
- Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
- Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
- Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
- Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
- Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
- To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.
UNCLE BILL'S CHRISTMAS FRUITCAKE WITH BRANDY
I first made this cake just over 30 years ago when our liquor was inexpensive. I continued this tradition ever since. The cake is nice and moist and has a most delightful flavor. Very Nutty and Fruity. Makes about 12 to 13 pounds of cake.
Provided by William Uncle Bill
Categories Dessert
Time 6h
Yield 70-80 serving(s)
Number Of Ingredients 20
Steps:
- Remove pineapple rings from syrup.
- DO NOT USE SYRUP IN CAKE.
- Cut both red and green pineapple rings into chunks (about 6 chunks of each ring.) In a large mixing bowl, add red and green pineapple chunks, pecans, almonds, red and green maraschino cherries, mixed peel and raisins and mix well.
- Add the entire bottle of Brandy and mix well.
- Cover the bowl tightly with food film wrap and let stand overnight.
- During this marinate, mix at least two times.
- THE NEXT DAY.
- Preheat oven to 275 degrees F.
- Sift 3/4 cup of flour over marinated fruit and mix well to coat.
- Now sift an additional 1/2 cup flour over fruit and mix well again.
- In a mixing bowl cream butter; set aside.
- In a separate mixing bowl, beat eggs with 2 tablespoons of milk.
- Add baking soda and almond extract to the beaten eggs and mix well.
- Add remainder of 1 1/2 cups of flour over the fruit and mix well.
- Add creamed butter and egg mixture over fruit and mix well.
- Add granulated sugar, brown sugar, mace and cinnamon and mix very well.
- Prepare 3 bread pans (4" x 8" x 3" deep) with parchment paper (or brown paper.) Pour cake mixture equally into each pan to about 3/4" below top of pan.
- The cakes should be between 2" and 2 1/2" in thickness.
- Bake in preheated 275 F oven for 4 to 5 hours on the middle rack.
- If top of cake starts to brown too much, cover with aluminum foil and continue baking.
- Test cake for doneness with a wooden testing stick.
- If stick comes out dry, the cakes are done.
- Remove cakes from oven and let cool in pans.
- When cooled, remove from pans and place on metal racks for about 3 hours.
- Remove the brown paper carefully and discard.
- Baste the tops of each cake with Apricot Brandy or if desired with 151 Overproof Rum.
- Wrap each cake in about 4 thicknesses of cheese cloth.
- Now wrap each cake with 2 layers of heavy duty aluminum foil.
- Store the cakes in a cool place for at least 1 month before using (this is when they are best.) A few days before serving, unwrap the top of the foil and baste the cake through the cheesecloth with brandy or rum.
- Re-wrap and let sit for a few days.
- This cake freezes very well.
Nutrition Facts : Calories 279.5, Fat 9.8, SaturatedFat 1.6, Cholesterol 18.6, Sodium 38.4, Carbohydrate 39.9, Fiber 3.8, Sugar 31.5, Protein 3.3
MRS. MAUS'S FRUITCAKE
Growing up in Nutley, New Jersey, Martha used to help her neighbors Mr. and Mrs. Maus, who owned a bakery, make these delicious, buttery cakes filled with nuts and candied fruits. Read more about Martha's history with this dessert here.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes five 6-inch cakes
Number Of Ingredients 12
Steps:
- Heat oven to 275 degrees. Butter five 6-by-2-inch round cake pans. Butter five strips of 18-by-3-inch parchment paper to form a collar for each pan.
- Cream butter and 2 cups sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time. Mix in molasses and 2 cups of candied fruit, blending well. Remove batter to a large bowl and add one-quarter of the nuts. Sift in flour and allspice 1 cup at a time, mixing well between additions. Add remaining candied fruit and nuts, stirring with a spoon. Divide batter evenly among pans; bake until a toothpick inserted in the center comes out clean, 3 to 3 1/2 hours. While still warm, brush with 1/3 cup brandy mixed with remaining 1 tablespoon sugar. Let cool on wire rack.
- Gently remove cakes from pans and remove paper collars. Decorate cakes with glaceed fruits and candied cherries and kumquats. Heat apricot jam and remaining 1/3 cup brandy in a small saucepan over medium heat. Strain and brush over fruits to hold in place.
GOLDEN BRANDY BUNDT FRUITCAKE
This is so moist and fruity tasting. I have also made it in 2 loaf pans and it takes about1 1/2 hours.I have also soaked the fruit overnight in 1/2 cup of the brandy called for in recipe for extra flavour.
Provided by Dorel
Categories Dessert
Time 2h30m
Yield 1 Bundt pan
Number Of Ingredients 13
Steps:
- Preheat oven to 300D F.
- Mix together almonds and fruit: Set aside.
- Mix together flour, baking powder and salt: Set aside.
- Grease Bundt pan well and lightly flour it.
- Cream shortening (or butter) and sugar well.
- Beat in eggs.
- Add vanilla.
- Blend flour mixture alternately with brandy into creamed shortening and sugar.
- Add almond and fruit mixture and mix well.
- Pour into prepared pan.
- Keep a pan of hot water on lowest shelf of oven while cake is baking.
- Bake for about 2 hours until cake tests done.
- Cool in pan 10-15 minutes, then turn out and cool completely on wire rack.
- Wrap cake in brandy soaked cloth and store in airtight container in fridge for several weeks.
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