Brandied Fruitcake

Brandied Fruitcake

I love fruit cakes in Christmas times, you get to taste wonderful combination of nuts and dried fruits with a subtle brandy flavor .If you have ever made a Fruit Cake you know that what really sets this cake apart is how we repeatedly feed the cake, over time, with alcohol (usually brandy, sometimes rum), This gives the Fruit Cake a full of flavor and a extremely moist texture, plus it also allows the cake to be stored for ages and ages.
This fruit cake  is jammed with raisins, currants, dates, dried cranberries, dried figs and prunes, dried apricots , dried mangoes and candied fruits and of course fresh nuts: cashews, almonds and pecans. It’s dense, moist, spicy, nutty and PERFECT!
1 cup (227 grams) unsalted butter
1/2 cup (110 grams) light brown sugar
2 Large eggs
1/2 cup brandy, for soaking fruit
Juice and zest (outer orange skin) of one orange
1/2 cups chopped pecans
1 cup (100 grams) walnuts, cashews, almonds, chopped
1 1/2 pounds (680 grams) of an assortment of dried fruits (dried apricots, figs, prunes, dried mangoes ,cherries,dried cranberries  etc.), candied and chopped mixed peel(chopped into bite size pieces)
3/4 pound (340 grams) of an assortment of raisins, sultanas, currants,
2 cups (260 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
2 cups additional brandy, for sprinkling

1.In a large bowl, combine the dried/candied  fruits , nuts and 1/2 cup brandy. Toss to mix thoroughly, cover, and let stand for 3 to 5 hours at room temperature.

2.Preheat oven to 325°F.Butter the baking pan and set a side.

3.Sift together the flour, baking powder, salt, allspice and cinnamon .In the large bowl of an electric mixer, cream the butter with the brown sugar. Add the eggs, one at a time, beating well after each addition, and continue to beat until light and fluffy.

4.Add the flour mixture alternately with the orange juice, stirring after each addition, until batter is just blended. Add the orange zest, chopped nuts, and all the dried and candied fruits.

5. Scrape the cake batter into the prepared pan and Place the spring form pan on a larger baking sheet.

6. Bake in preheated oven for 1-1/2 hours until a cake tester inserted in center comes out clean. Let cakes cool in pans for 20 minutes, and then turn out onto racks, and cool completely. Place each cake on a large sheet of aluminum foil. Sprinkle the cake with 1/4 cup brandy.Wrap each cake tightly in the aluminum foil, sealing well. Store in a cool dark place.

7.After one day, unwrap the cakes and sprinkle each with an additional 1/4 cup brandy.  If you have planning to serve this cake in two – three weeks time  then Repeat this procedure for every week. Then let the cakes mellow for a final week before serving.

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