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January 2019

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Brandied Fruit CakesSharon Recipe

Brandied Fruit CakesSharon recipe and other fruit cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Brandied Fruit CakesSharon recipe  PDF

4 1/2 c Raisins
2 1/4 c Currants
1/2 lb Soft butter or margarine
1/2 lb Soft shortening
2 c Sugar
1 tb Vanilla e tract
1 tb Almond e tract
12 Eggs
1 c Orange juice concentrate
(not thawed) 1/2 c Honey
4 1/2 c Unsifted all purpose flour
2 ts Baking powder
1 t Baking soda
1 t Salt
1 t Nutmeg
1/2 ts Cloves (ground)
1 c Pitted dates, cut up
2 1/4 c Candied cherries
1 c Blanched almonds, halved

NOTE I take the whole amount of fruit (10 cups) and make a nice looking mi ture. I don't necessarily use the amounts shown. If the candied fruit is on sale, I just use more of it than the raisins. I still end up with the 10 cups, but it is usually more of the fruit mi and candied pineapple. The almonds I use are the slivered ones. Easier to work with... The original recipe called for brandy or grape juice, but I found that if you substitute the orange juice concentrate, it has a nicer flavour. Use 2 tube pans 10 4 each, or 5 loaf pans. Line pans with 2 3 thicknesses of brown paper or 1 thickness of heavy foil grease well with unsalted shortening. (I use lard to grease and don't need to line with paper) Wash raisins and currants and dry thoroughly between paper towels. Beat butter and shorteningtogether very thoroughly when smooth and fluffy, add sugar gradually, beating continuously. Blend in vanilla and almond e tract. Add eggs, one at a time, beating after each addition. Beat in orange juice and honey. This may cause the batter to appear separated, but it will not affect results. Sift together remaining dry ingredients. Mi prepared fruits and almonds in large mi ing bowl add sifted dry ingredients, and mi well to coat pieces. Scrape egg and butter mi ture into bowl, and, using hands, combine very thoroughly. Fill each pan 3/4 full. Preheat oven to 275F. Bake cakes 1 1/2 to 3 1/2 hours, depending on size of pans used.
After first hour or so, place pan of water on bottom of oven to prevent cakes from drying out. When cakes test done, remove from oven, and let pans stand on racks until cakes are completely cooled. Remove from pans, and peel of paper linings. Let ripen 4 5 weeks before serving. This recipe makes dark moist cake, rich with fruits and mingled flavors of spices, honey, and the like. If desired, recipe may be halved with good results. When they come out of the oven, I let them sit for a few minutes and then take them out of the pans while still fairly hot. Let them cool for maybe 15 20 minutes and then pack them while still warm. I pour 1/4 to 1/2 cup brandy (apricot, orange, or cherry)
onto the cakes, wrap in double thickness of Handy wrap, then wrap in tin foil securely. I then store them in the basement where it is cool and every couple of days I turn them to make sure that the brandy diffuses throughout the whole cake. I have NEVER had this recipe fail me. I am asked for it by most of my family members as I send them for presents at Christmas. I have tried other recipes, but this one has the moistest results I have found. By pouring the brandy on AFTER it is cooked, you get a cake that kicks (for our A.A. friends, I make dry ones with no brandy and it still stays moist.)

Brandied Fruit CakesSharon recipe and other fruit cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
490 people have voted
Last Reviewed on 2019-01-22

Tuesday, Jan 22 2019 Download & Print Brandied Fruit CakesSharon recipe  PDF   Fruit Cake recipes RSS   New

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