Fruitcake

Total Time:
8 hr 20 min
Prep:
20 min
Inactive:
5 hr
Cook:
3 hr

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • 1 cup golden raisins
  • 1 cup red raisins
  • 1 small orange, rind finely chopped
  • 1 cup brandy
  • 2 sticks butter, softened
  • 2 cups light brown sugar
  • 3 eggs, at room temperature
  • 4 cups all-purpose flour
  • 1 teaspoon allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 cup finely chopped dried pineapple
  • 2 cup chopped raw pecans
Directions
  • Preheat oven to 250 degrees F.

  • Combine raisins and orange rind in a microwaveable bowl and pour over the brandy. Microwave for 2 minutes then let it sit while you prepare the batter.

  • With an electric mixer, cream the butter and sugar until light and fluffy. Beat in eggs 1 at a time.

  • Whisk together the dry ingredients until homogenous, then fold in the dry ingredients.

  • Strain the brandy from the raisins and reserve. Stir the raisins, pineapple, and pecans into the batter.

  • Grease 2 (8 by 4-inch loaf pans and line the bottom with a piece of waxed paper. Spoon the batter into the pan. Bake 3 hours. Let cool and remove from pan. Poke holes with a large skewer all over the cake.

  • Soak a large piece of cheese cloth in the reserved brandy. Wrap cooled cake in cheesecloth, place in large plastic bag and store in a cool, dry place.

  • It is awesome served with vanilla ice cream.


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