Uncle Bill's Christmas Fruitcake With Brandy

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs
SERVES: 70-80
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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