Rich Brandied Fruitcake Rich Brandied Fruitcake

Rich Brandied Fruitcake Image by: Rich Brandied Fruitcake Author: Canadian Living

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.

  • Portion size 1 serving
  • Credits : Canadian Living Magazine: November 1999



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.

Nutritional facts <b>Per slice large cake:</b> about

  • Sodium 54 mg
  • Protein 1 g
  • Calories 137.0
  • Total fat 4 g
  • Cholesterol 14 mg
  • Saturated fat 2 g
  • Total carbohydrate 25 g


  • Iron 4.0
  • Folate 2.0
  • Calcium 2.0
  • Vitamin A 3.0
  • Vitamin C 3.0
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Rich Brandied Fruitcake