Tested till perfect Rich Brandied Fruitcake
Rich Brandied Fruitcake
Photography by Jeff Coulson

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 as good as it was in my mother's day.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 1999

Recipe4 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2 large cakes, and 1 small cake


  • 4 cups 4cupscandied mixed peel
  • 3 cups 3cupsseeded raisins, (lexia)
  • 1 cup 1cupdark seedless raisins, (Thompson)
  • 1 cup 1cupcurrantcurrants
  • 1 cup 1cuphalved candied cherrycandied cherries
  • 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 1/2tspclovecloves
  • 1 cup 1cupchopped pecans
  • 1 cup 1cupchopped blanched slivered almonds
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In large glass bowl, stir candied peel, seeded and dark 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. In separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt and cloves; stir into batter, one-third at a time. Scrape fruit mixture over batter; sprinkle with pecans and almonds. Stir just enough to coat fruit and nuts evenly.

Spoon 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. Bake in centre of 300°F (150°C) oven for about 1-1/4 hours for small loaf and 2 hours for large loaves or until tester inserted in centre comes out clean. Let cool in pans on rack for 30 minutes. Turn out, right side up, onto rack; let cool completely.

Remove paper. Wrap in plastic wrap and foil; store in cool place for up to 2 months.

Additional information :

The Spirited Ritual
Because of the high content of fruit and liquor, cakes stay fresh and mellow for months, and in a cool spot, can successfully last for a year. To prevent cakes from drying out over the long span of time, brush with brandy before wrapping. Every few weeks, unwrap cakes and brush again with brandy.

Tips: To keep these dense cakes moist and evenly coloured during cooking:
Choose shiny pans; line with white parchment paper;

Before heating oven, place shallow roasting pan on lowest rack; fill half-full with hot water;

Place foil loosely over cakes after about 1 hour of baking.

Nutritional Information Per slice large cake: 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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