Fruitcake
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 776
- Total Fat
- 36
- Saturated Fat
- 13
- Carbohydrates
- 96
- Dietary Fiber
- 5
- Sugar
- 49
- Protein
- 10
- Cholesterol
- 97
- Sodium
- 266
- Total: 8 hr 20 min
- Prep: 20 min
- Inactive: 5 hr
- Cook: 3 hr
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.