Tea Fruitcake Recipe Courtesy of Lynn Kearney

Recipe by dmac085
READY IN: 25hrs 30mins
YIELD: 2 loaves




  • In a medium bowl mix together the fruit, walnuts, lemon zest and brandy. Cover and allow to macerate in the refrigerator for at least 24 hours or up to 7 days, stirring occasionally. Drain off any excess liquid before making batter.
  • Preheat oven to 350 degrees. Butter and flour 2 9"x5" loaf pans.
  • In a large mixing bowl cream the butter and brown sugar until light and fluffy. Add eggs one at a time and beat well.
  • Sift together the dry ingredients and toss 1/2 c of this mixture with the fruit. This will help to "suspend" the fruit evenly throughout the loaf.
  • Add the remainder of the dry mix in two batches to the butter mixture, alternating with the orange juice and brandy.
  • Beat until incorporated. Fold in the floured fruit and nuts.
  • Spoon batter evenly between the 2 loaf pans.
  • Bake 1 hour and 15 min up to 1 hr and 30 minute or until a toothpick comes out clean.
  • Cool 5 min in pan then turn out gently and cool on a rack.
  • Can be wrapped and frozen whole or in slices.