Recipe by William (Uncle Bill) Anatooskin
I first made this cake just over 30 years ago when our liquor was inexpensive. I continued this tradition ever since. The cake is nice and moist and has a most delightful flavor. Very Nutty and Fruity. Makes about 12 to 13 pounds of cake.
Top Review by KitchenManiac
This was fantastic...I allowed the brandy to sit with the fruits for 3 days, stirring it about 4 times a day, and man did the fruits fill out! They were just big and juicy. I have been brushing the cake for 2 weeks after baking, and I just had a slice, and it was WONDERFUL! Thankfully the recipe made 4 cakes for me, and I have got 3 more which I will be brushing and brushing more brandy into it. Will update ard December the difference in taste. but after 2 weeks it is this wonderful, I can't wait till December. Thanks Uncle Bill!
- 16 slices red pineapple rings, in syrup
- 16 slices green pineapple rings, in syrup
- 1 lb whole pecans
- 1 lb blanched almond
- 8 ounces whole red maraschino cherries
- 8 ounces whole green maraschino cherries
- 1 lb cut mixed peel
- 1 lb golden seedless raisins
- 25 fluid ounces brandy, of your choice (5th U.S., Do not buy expensive Brandy)
THE NEXT DAY
- 2 3⁄4 cups all-purpose flour (divided)
- 1⁄4 lb butter, softened
- 5 large eggs, beaten
- 2 tablespoons whole milk, homogenized
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons almond extract
- 1 cup granulated sugar
- 1 cup brown sugar (light or dark)
- 1⁄2 teaspoon ground mace
- 1 teaspoon ground cinnamon
- 1 (25 ounce) bottle apricot brandy, for basting
Directions See How It's Made
- Remove pineapple rings from syrup.
- DO NOT USE SYRUP IN CAKE.
- Cut both red and green pineapple rings into chunks (about 6 chunks of each ring.) In a large mixing bowl, add red and green pineapple chunks, pecans, almonds, red and green maraschino cherries, mixed peel and raisins and mix well.
- Add the entire bottle of Brandy and mix well.
- Cover the bowl tightly with food film wrap and let stand overnight.
- During this marinate, mix at least two times.
- THE NEXT DAY.
- Preheat oven to 275 degrees F.
- Sift 3/4 cup of flour over marinated fruit and mix well to coat.
- Now sift an additional 1/2 cup flour over fruit and mix well again.
- In a mixing bowl cream butter; set aside.
- In a separate mixing bowl, beat eggs with 2 tablespoons of milk.
- Add baking soda and almond extract to the beaten eggs and mix well.
- Add remainder of 1 1/2 cups of flour over the fruit and mix well.
- Add creamed butter and egg mixture over fruit and mix well.
- Add granulated sugar, brown sugar, mace and cinnamon and mix very well.
- Prepare 3 bread pans (4" x 8" x 3" deep) with parchment paper (or brown paper.) Pour cake mixture equally into each pan to about 3/4" below top of pan.
- The cakes should be between 2" and 2 1/2" in thickness.
- Bake in preheated 275 F oven for 4 to 5 hours on the middle rack.
- If top of cake starts to brown too much, cover with aluminum foil and continue baking.
- Test cake for doneness with a wooden testing stick.
- If stick comes out dry, the cakes are done.
- Remove cakes from oven and let cool in pans.
- When cooled, remove from pans and place on metal racks for about 3 hours.
- Remove the brown paper carefully and discard.
- Baste the tops of each cake with Apricot Brandy or if desired with 151 Overproof Rum.
- Wrap each cake in about 4 thicknesses of cheese cloth.
- Now wrap each cake with 2 layers of heavy duty aluminum foil.
- Store the cakes in a cool place for at least 1 month before using (this is when they are best.) A few days before serving, unwrap the top of the foil and baste the cake through the cheesecloth with brandy or rum.
- Re-wrap and let sit for a few days.
- This cake freezes very well.