William (Uncle Bill) Anatooskin's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Remove pineapple rings from syrup.
- 2DO NOT USE SYRUP IN CAKE.
- 3Cut 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.
- 4Add the entire bottle of Brandy and mix well.
- 5Cover the bowl tightly with food film wrap and let stand overnight.
- 6During this marinate, mix at least two times.
- 7THE NEXT DAY.
- 8Preheat oven to 275 degrees F.
- 9Sift 3/4 cup of flour over marinated fruit and mix well to coat.
- 10Now sift an additional 1/2 cup flour over fruit and mix well again.
- 11In a mixing bowl cream butter; set aside.
- 12In a separate mixing bowl, beat eggs with 2 tablespoons of milk.
- 13Add baking soda and almond extract to the beaten eggs and mix well.
- 14Add remainder of 1 1/2 cups of flour over the fruit and mix well.
- 15Add creamed butter and egg mixture over fruit and mix well.
- 16Add granulated sugar, brown sugar, mace and cinnamon and mix very well.
- 17Prepare 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.
- 18The cakes should be between 2" and 2 1/2" in thickness.
- 19Bake in preheated 275 F oven for 4 to 5 hours on the middle rack.
- 20If top of cake starts to brown too much, cover with aluminum foil and continue baking.
- 21Test cake for doneness with a wooden testing stick.
- 22If stick comes out dry, the cakes are done.
- 23Remove cakes from oven and let cool in pans.
- 24When cooled, remove from pans and place on metal racks for about 3 hours.
- 25Remove the brown paper carefully and discard.
- 26Baste the tops of each cake with Apricot Brandy or if desired with 151 Overproof Rum.
- 27Wrap each cake in about 4 thicknesses of cheese cloth.
- 28Now wrap each cake with 2 layers of heavy duty aluminum foil.
- 29Store 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.
- 30Re-wrap and let sit for a few days.
- 31This cake freezes very well.
Browse Our Top Dessert Recipes
You Might Also Like...View All Dessert Recipes
Nutritional Facts for Uncle Bill's Christmas Fruitcake With Brandy
Serving Size: 1 (116 g)
Servings Per Recipe: 70
- Amount Per Serving
- % Daily Value
- Calories 279.5
- Calories from Fat 88
- Total Fat 9.8 g
- Saturated Fat 1.6 g
- Cholesterol 18.6 mg
- Sodium 38.3 mg
- Total Carbohydrate 39.9 g
- Dietary Fiber 3.7 g
- Sugars 31.4 g
- Protein 3.3 g
The following items or measurements are not included:
golden seedless raisins