Brandied Chocolate Fruitcake

READY IN: 4hrs 30mins


  • 1
    cup candied pineapple, diced
  • 12
    cup candied cherry, halved
  • 1
    cup raisins (seedless)
  • 1
    cup brandy (if not more)
  • 4
    ounces unsweetened chocolate
  • 34
    cup butter
  • 1 12
    cups sugar
  • 6
    eggs, separated
  • 2
    cups flour, sifted
  • 1
    teaspoon baking powder
  • 3
    cups pecans, coarsely chopped


  • Combine candied pineapple, cherries, raisins, and 1/2 cup brandy in a small bowl. Cover and let stand overnight.
  • Drain the fruit, reserving 1/3 cup brandy. (If the fruit has absorbed most of the brandy, reserve what you can and add more to make 1/3 cup.) Set fruit and brandy aside.
  • Spray two 9"x5" loaf pans liberally with baking spray.
  • Melt baking chocolate in the top of a double boiler over simmering water. Set aside to cool.
  • Cream the butter in the bowl of an electric mixer. Gradually add one cup sugar and blend well.
  • Beat in the egg yolks two at a time, scraping down after each addition. Beat in cooled chocolate.
  • Resift the flour with baking powder and add to the batter alternately with the reserved brandy. Stir in the fruit and nuts.
  • Beat egg whites until they just begin to hold their shape. Then add remaining 1/2 cup sugar, beating until soft peaks form. Fold about 1/4 of the egg whites into the batter, then gently (but thoroughly) fold in the remaining egg whites.
  • Turn batter into prepared pans and place loaf pans in a roasting pan (or other baking pan). Pour enough boiling water in the outer pans to come about halfway up the sides of the loaf pans.
  • Bake at 250 for 2.5 hours, or until a wooden pick inserted into the center comes out clean.
  • Cool fruitcakes for 15 minutes, then remove from pans. Pour a few tablespoonfuls of brandy over each cake. Cool thoroughly.
  • Wrap each loaf individually in plastic wrap or cheesecloth, then wrap in foil. Store for 2-8 weeks in the refrigerator before serving. Sprinkle the cakes with brandy 2-4 times during the waiting period.
  • If you want to top the cake with a glaze (I never did), combine 1.5 cups powdered sugar, 3-4 tablespoons of whipping cream, and 1/4 teaspoons almond extract; blend until smooth, then spread evenly over cake.