Recipe courtesy of Lynn Kearney
Total:
25 hr 35 min
Active:
24 hr 20 min
Yield:
2 loaves
Level:
None

Ingredients

Fruits:
Dough:

Directions

In a medium sized bowl mix together the raisins, currants, cherries, apricots, walnuts, lemon zest and brandy. Cover and allow to macerate, covered in the refrigerator for at least 24 hours and up to 7 days, stirring occasionally. Drain off any excess liquid before making batter. Preheat oven to 350 degrees F. Butter and flour two 9 by 5-inch loaf pans. In an electric mixer cream the butter and the brown sugar until light and fluffy. Add the eggs one at a time and beat well. Sift together the dry ingredients and toss 1/2-cup of this mixture with the fruits. Add the remainder of the dry ingredients in 2 batches to the butter mixture, alternating with the orange juice and brandy. Beat until incorporated. Fold in the floured fruits and spoon batter equally into the prepared pans. Bake for 1 hour 15 minutes to 1 hour and a half or until a toothpick inserted comes out clean.

IDEAS YOU'LL LOVE

Long Island Iced Tea

Recipe courtesy of Food Network Kitchen

Turkey Tea Sandwiches

Recipe courtesy of Ina Garten

Long Island Iced Tea (LIT)

Recipe courtesy of Ken Hall

Truffled Egg Salad Tea Sandwiches

Recipe courtesy of Tiffani Thiessen

Cucumber and Lemony Dill Cream Cheese Tea Sandwiches

Recipe courtesy of Melissa d'Arabian

Easy Tea Cakes

Recipe courtesy of Cora Faye's Cafe

Fruitcake

Recipe courtesy of Dave Lieberman

Fruitcake Biscotti

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking