The World's Greatest Fruitcake

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READY IN: 3hrs 15mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 300°F.
  • Line the bottom of a 9" springform pan with a double thickness of waxed paper; grease paper.
  • Combine the candied fruits and nuts in a large bowl; sift flour, baking powder and salt over fruit mixture and toss lightly.
  • In another bowl, cream butter and sugar together until fluffy.
  • Add eggs, one at a time.
  • Blend in brandy and vanilla; fold into fruit mixture.
  • Spoon into prepared pan, spreading evenly.
  • Bake for three hours or until the cake tests done.
  • Let cool completely in pan on wire rack; loosen around edge with a knife and turn out onto rack.
  • Peel off paper.
  • Wrap cake with a cheesecloth and sprinkle with brandy or sherry.
  • Place in a plastic bag and seal.
  • Pack in a metal tin with tight fitting lid; allow to ripen for at least four weeks.
  • To serve: Remove cheesecloth and place on a serving plate.
  • Spoon brandy glaze over the top and garnish with thin slices of candied fruit, if desired.
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