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    You are in: Home / Recipes / Fruitcake Recipe
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    Fruitcake

    Fruitcake. Photo by NorthwestGal

    1/1 Photo of Fruitcake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    45 mins

    2 hrs

    CCLady's Note:

    Every year, my friends offer to buy the ingredients if I'll make these. I use the mini-pans, and usually have to make at least two batches.

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    Ingredients:

    Yield:

    mini ca ...

    Units: US | Metric

    Directions:

    1. 1
      Combine fruit, raisins and pecans in a bowl.
    2. 2
      Stir in 1 cup flour.
    3. 3
      Cream butter, sugar, spices and eggs until light.
    4. 4
      Combine remaining flour, salt and baking powder.
    5. 5
      Combine honey, vanilla, almond extract and brandy; blend well.
    6. 6
      Alternately add flour mixture and honey mixture to the butter mixture, beating well after each addition.
    7. 7
      Stir in fruit-nut mixture.
    8. 8
      Spoon into pans-batter should be too stiff to pour.
    9. 9
      Bake at 250º for two hours, until toothpick inserted in center comes out clean.
    10. 10
      While still hot, spoon 2 tablespoons of brandy over each cake.
    11. 11
      When cool, cover with foil; let stand in cool place for at least two weeks; every 3 days pour one tablespoon brandy over each.

    Ratings & Reviews:

    • on February 17, 2008

      55

      My mother, who has a life-long hated of fruitcake, begs me to make this for her. I use chopped crystallized ginger in with the mixed fruit, replacing usually about a quarter of the fruit. I add significantly more spices, including cloves and allspice. Rather than honey, I use molasses. As you can imagine from my substitutions, this is almost a gingerbread- fruit cake hybrid… delicious.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 10, 2013

      55

      Definitely a 5-star fruitcake. I made 2 adjustments though. I added only half of the mix fruit and half of the pecans (the 4 lbs and 4 cups respectively just seemed too much, so I reduced both by half). Even so, I ended up with quite a large bundt and had more batter, so I made a smaller 5x8 loaf. We sampled the smaller loaf immediately, and it was fabulous (I'm saving the bundt to "feed" additional brandy until Christmas). I really like my standard fruitcake recipe, but I think this one is much better, and I will make this every Christmas from now on. Thank you for sharing your recipe, CCLady.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Fruitcake

    Serving Size: 1 (4431 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2173.9
     
    Calories from Fat 821
    37%
    Total Fat 91.2 g
    140%
    Saturated Fat 34.2 g
    171%
    Cholesterol 333.5 mg
    111%
    Sodium 812.8 mg
    33%
    Total Carbohydrate 323.3 g
    107%
    Dietary Fiber 11.1 g
    44%
    Sugars 253.3 g
    1013%
    Protein 20.7 g
    41%

    The following items or measurements are not included:

    light raisins

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