JEWELTONE BRANDIED FRUITCAKE
I found this recipe over 30 years ago when I first started housekeeping. It was in a Diamond walnut brochure that was displayed with the walnuts that holiday season. I have made substantial changes to the original recipe with this rich, dense, heavy, moist fruitcake the final outcome. I have soaked the fruit in different years...
Provided by Susan Bickta
Categories Fruit Desserts
Time 1h55m
Number Of Ingredients 21
Steps:
- 1. 2 days to 1 week before baking fruitcake: Place the cherries, pineapple, dates and orange and lemon peel in a large refrigerator container with a tight fitting lid. Pour the brandy over all and mix well. Store in refrigerator for 2 days to 1 week, stirring mixture at least once a day.
- 2. Preheat oven to 300 degrees F. Generously coat a 12 cup Bundt pan (or mold, or your own combination of baking pans.... mini bundt, loaf pans, etc.) with cooking spray. Baking time will vary depending on size of pans used. This recipe makes approximately 11 cups of batter. Set prepared baking pans aside.
- 3. Add walnuts to fruit mixture and mix well. Set aside.
- 4. In a large bowl, with electric mixer on medium speed, cream butter with sugar. Add eggs , one at a time, beating well after each.
- 5. Sift the flour, salt, soda, cinnamon, cloves, ginger and nutmeg in a large bowl. Add to creamed mixture alternately with the preserves.
- 6. Fold fruit mixture into the batter and mix until well combined. Turn batter into prepared baking pan(s). Batter should come to within 1/2" - 1" from top of pan.
- 7. Bake for 1 1/2 - 2 hours (for single cake) or until cake tests done when a toothpick is inserted near center. Let cool 20 minutes, then turn out onto rack. Cool completely. Pictured: individual mini-bundt cakes - baked for 1 hour 5 minutes
- 8. Make glaze: In a small saucepan over medium heat, combine the corn syrup and brandy and cook for about 3 minutes. Mix well. Brush a light coating over each cake. Arrange reserved cherries and pineapple on top to decorate. Brush with remaining glaze.
- 9. Wrap in waxed paper and then place in a plastic bag. Store in refrigerator. When ready to serve, remove from refrigerator and bring to room temperature.
- 10. PLEASE NOTE: Baking time for different size baking pans: regular size loaf pan: 1 hour 40 minutes, mini-loaf pan or mini-bundt pans: 1 hour 5 minutes These times may vary Just keep checking for doneness with a toothpick after suggested times.
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Clifford Sanders
[email protected]This fruitcake was a bit too sweet for my taste, but my kids loved it. I think I'll try making it with less sugar next time.
Adrien Davis
[email protected]I made this fruitcake for my family and they loved it! It was the perfect combination of sweet and boozy. I will definitely be making this again for Christmas.
Tonda Christopher
[email protected]This is the perfect fruitcake for a special occasion! It's rich, decadent, and absolutely delicious. I love the way the Jewel-Tones add a touch of elegance.
Matt Clark
[email protected]This fruitcake was a bit dry for my taste, but the flavor was still good. I think I'll try adding some extra moisture next time, maybe with some apple sauce or orange juice.
Salami Yussuf
[email protected]I've never been a fan of fruitcake, but this recipe changed my mind! The Jewel-Tones add a beautiful color and flavor, and the brandy gives it a nice kick. I'll definitely be making this again.
Maison
[email protected]This is the best fruitcake recipe I've ever used! It's so easy to make and the results are always perfect. I love that I can customize it with my favorite fruits and nuts.
Robert Abrams
[email protected]This fruitcake was a bit too boozy for my taste, but my husband loved it. I think I'll try making it again with less brandy next time.
Tyler May
[email protected]I've made this fruitcake several times now, and it's always a hit. It's the perfect balance of sweet and boozy, and the Jewel-Tones add a beautiful pop of color.
Besart
[email protected]This is the best fruitcake I've ever had! It's so moist and flavorful, and the Jewel-Tones add a beautiful touch. I'm so glad I found this recipe.
Paul yates
[email protected]This fruitcake was a bit too sweet for my taste, but my kids loved it. I think I'll try making it with less sugar next time.
Waheed Gul
[email protected]I made this fruitcake for my family and they loved it! It was the perfect combination of sweet and boozy. I will definitely be making this again for Christmas.
Keitumeste “Keitu_not_found” Gumede
[email protected]This is the perfect fruitcake for a special occasion! It's rich, decadent, and absolutely delicious. I love the way the Jewel-Tones add a touch of elegance.
MST Rokeya
[email protected]This fruitcake was a bit dry for my taste, but the flavor was still good. I think I'll try adding some extra moisture next time, maybe with some apple sauce or orange juice.
s alom
[email protected]I've never been a fan of fruitcake, but this recipe changed my mind! The Jewel-Tones add a beautiful color and flavor, and the brandy gives it a nice kick. I'll definitely be making this again.
King Quagsire
[email protected]This is the best fruitcake recipe I've ever used! It's so easy to make and the results are always perfect. I love that I can customize it with my favorite fruits and nuts.
MD. Momin
[email protected]This fruitcake was a bit too boozy for my taste, but my husband loved it. I think I'll try making it again with less brandy next time.
Sanctus Osuji
[email protected]I followed the recipe exactly and the fruitcake turned out perfectly! It was moist and flavorful, and the Jewel-Tones added a beautiful touch. I'm so happy I found this recipe.
Stephen Gehl
[email protected]This is the best fruitcake I've ever had! The brandy really makes it special. I will definitely be making this again for Christmas.
Deborah Ramos
[email protected]I've made this fruitcake several times now, and it's always a crowd-pleaser. It's the perfect balance of sweet and boozy, and the Jewel-Tones add a beautiful pop of color.
Angelo Hameed
[email protected]This fruitcake was a huge hit at our holiday party! Everyone loved the rich, boozy flavor and the moist, dense texture. I will definitely be making it again next year.