Fruit Cake


1 cups candied red cherries
1 cups candied green cherries
1 cup candied pineapple
1 cup candied orange peel
1 cup dark raisins
1 cup chopped walnuts
1 cup chopped pecans
1 cup unsalted butter
2 cups brown sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 cup apple juice
1/2 cup brandy or rum (optional) Substitute with ½ cup Apple Juice

• Preheat your oven to 275°F (135°C). Grease and flour two 9″ x 5″ loaf pans.
• In a large mixing bowl, combine the candied fruits and nuts. Toss them with 1/4 cup of the flour to prevent them from sinking to the bottom of the cake.
• In a separate bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
• In another bowl, whisk together the remaining flour, salt, baking powder, baking soda, and spices.
• Add the dry ingredients to the butter and sugar mixture, alternating with the apple juice. Begin and end with the dry ingredients, mixing until the batter is smooth.
• Stir in the candied fruits and nuts, and then the brandy or rum.
• Divide the batter evenly between the prepared loaf pans. Press it down and smooth the top.
• Bake for 2 1/2 to 3 hours, or until a toothpick inserted into the center comes out clean.
• Remove the fruitcakes from the oven and let them cool in the pans for 15 minutes. Then, turn them out onto a rack to cool completely.
• Once they are completely cool, you can wrap them in plastic wrap and store them in an airtight container. They will taste even better after aging for a few weeks.

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