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

Turkey Tea Sandwiches

Recipe courtesy of Ina Garten

Fruitcake

Recipe courtesy of Dave Lieberman

Fruitcake Cookies

Recipe courtesy of Ina Garten

Figgie Fruitcake

Recipe courtesy of Travis Martinez

Mom's Fruitcake

Recipe courtesy of Carol Krajewski

Fruitcake Pops

Recipe courtesy of Sarah Zorn

Fruitcake Parfaits

Recipe courtesy of Food Network Kitchen

Fruitcake Biscotti

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking