Alison's Dad's Fruitcake

By The Canadian Living Test Kitchen

Tested till perfect

74 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Alison's Dad's FruitcakeThis medium-dark fruitcake is full of nuts, fruit and lovely spices. If desired, unwrap occasionally and brush with more brandy.6 user reviews.
Alison's Dad's Fruitcake

This recipe makes 84 pieces servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info
Per piece: about -
cal 130130 cal
pro 2 g2g pro
total fat 3 g3g total fat
sat. fat 1 g1g sat. fat
carb 26 g26g carb
fibre 1 g1g fibre
chol 14 mg14mg chol
sodium 44 mg44mg sodium
potassium 129 mg129mg potassium
% RDI: -
calcium 22 calcium
iron 55 iron
vit A 11 vit A
vit C 22 vit C
folate 55 folate

This medium-dark fruitcake is full of nuts, fruit and lovely spices. If desired, unwrap occasionally and brush with more brandy.

Ingredients

  • 1-1/2 cups halved red glacé cherries 1-1/2 cups halved red glacé cherries
  • 1-1/2 cups halved green glacé cherries 1-1/2 cups halved green glacé cherries
  • 2 cups candied mixed peel 2 cups candied mixed peel
  • 2 cups dark seedless raisins , (such as Thompson)2 cups dark seedless raisins, (such as Thompson)
  • 2 cups golden raisins 2 cups golden raisins
  • 2 cups dried currants 2 cups dried currants
  • 1 cup brandy 1 cup brandy
  • 1 cup slivered almonds 1 cup slivered almonds
  • 1 cup pecan halves 1 cup pecan halves
  • 3 cups all-purpose flour 3 cups all-purpose flour
  • 1/2 cup butter , softened1/2 cup butter, softened
  • 3/4 cup granulated sugar 3/4 cup granulated sugar
  • 1 cup packed brown sugar 1 cup packed brown sugar
  • 5 eggs 5 eggs
  • 2 tsp vanilla 2 tsp vanilla
  • 1 tsp almond extract 1 tsp almond extract
  • 1 tsp baking powder 1 tsp baking powder
  • 1 tsp cinnamon 1 tsp cinnamon
  • 3/4 tsp ground nutmeg 3/4 tsp ground nutmeg
  • 3/4 tsp ground mace 3/4 tsp ground mace
  • 1/2 tsp baking soda 1/2 tsp baking soda
  • 1/2 tsp salt 1/2 tsp salt
  • 1/2 tsp ground allspice 1/2 tsp ground allspice
  • 1/4 tsp ground cloves 1/4 tsp ground cloves

Preparation

In very large glass bowl, combine cherries, mixed peel, dark and golden raisins, currants and 3/4 cup (175 mL) of the brandy. Cover and let stand, stirring occasionally, for 2 hours or overnight.

In bowl, toss together almonds, pecans and 1/2 cup (125 mL) of the flour. Toss with fruit mixture.

In large bowl or stand mixer, beat butter with granulated sugar until light. Beat in brown sugar until light and fluffy. Beat in eggs, 1 at a time. Beat in vanilla and almond extract.

In separate bowl, whisk together remaining flour, baking powder, cinnamon, nutmeg, mace, baking soda, salt, allspice and cloves; stir into butter mixture until combined. Scrape over fruit mixture; mix well.

Scrape batter into 13- x 9- inch (3.5 L) parchment paper–lined metal cake pan; smooth top.

Set shallow pan on bottom rack of 300°F (150°C) oven; pour in enough water to come halfway up sides of pan. Bake cake on centre rack of oven for 1 hour. Lay foil loosely over cake; bake until cake tester inserted in centre comes out clean, 1 to 1-1/2 hours. Let cool in pan on rack.

Remove cake from pan; peel off paper. Soak double-thickness 32- x 16-inch (80 x 40 cm) piece of cheesecloth in remaining brandy; wrap around cake. Wrap in plastic wrap then foil. Refrigerate for 1 month or for up to 3 months. Cut crosswise into 6 bars. Cut bars into 14 slices each.

Source : Canadian Living Magazine: December 2009

Related content

You might also like

Contests

All contests



Most popular

Most popular videos