Tested till perfect Rich Brandied Fruitcake
Photography by Jeff Coulson/TC Media

Rich Brandied Fruitcake

Preparation for fruitcake is now a lot faster, given today's quality diced candied peel and seeded raisins. Thank goodness the flavour is still just as good as it used to be.

By The Canadian Living Test Kitchen

Source: Canadian Living: Holiday 2012

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 14 hours
  • Portion size 24 pieces

Ingredients

  • 4 cups 4cupscandied mixed peel
  • 3 cups 3cupsseeded lexia raisinlexia raisins
  • 1 cup 1cupdark seedless Thompson raisins
  • 1 cup 1cupcurrantcurrants
  • 1 cup 1cuphalved candied cherrycandied cherries, (glace)
  • 1 cup 1cupbrandy or rum
  • 1/2 cup 1/2cupdiced candied pineapple
  • 1 cup 1cupbutter, softened
  • 1-1/4 cups 1-1/4cupspacked brown sugar
  • 3 3eggeggs
  • 2 tsp 2tspvanilla
  • 2 cups 2cupsall-purpose flour
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 1 tsp 1tspcinnamon
  • 1 tsp 1tspnutmeg
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tspground cloves
  • 1 cup 1cupchopped pecans
  • 1 cup 1cupchopped blanched slivered almonds
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Preparation

In large glass bowl, combine peel, lexia and Thompson raisins, currants, cherries, brandy and pineapple. Cover with plastic wrap; let stand for 12 hours. Or microwave at high for
3 minutes or until steaming; stir.

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. Whisk together flour, baking powder, cinnamon, nutmeg, salt and cloves; stir one-third at a time into batter. Scrape fruit mixture over top; sprinkle with pecans and almonds. Stir just enough to coat.

Scrape into two 9- x 5-inch (2 L) and one 5-3/4- x 3-1/4-inch (625 mL) parchment paper–lined loaf pans, packing with back of spoon. Tap lightly on counter to remove any air bubbles. Bake in 300°F (150°C) oven until tester inserted in centre comes out clean, about 1-1/4 hours for small loaf and 2 hours for large loaves.

Let cool in pans on racks for 30 minutes. Turn out onto rack, set right side up and let cool completely. Remove paper. (Make-ahead: Wrap in plastic wrap and foil; store in cool place for up to 2 months.)

Nutritional Information Per piece: about

cal 137 pro 1g total fat 4g sat. fat 2g
carb 25g fibre 1g chol 14mg sodium 54mg

% RDI:

calcium 2 iron 4 vit A 3 vit C 3
folate 2
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