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Fruitcake Recipe

 

Butter, or spray with a nonstick vegetable spray, an 8 inch (20 cm) spring form pan with a removable bottom. Line the bottom of the pan with buttered parchment paper. Also line the sides of the pan with a strip of buttered parchment paper that extends about 2 inches above the pan. Preheat oven to 325 degrees F (160 degrees C).

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Add the brandy, juice and zest of the orange, and zest of the lemon. Then fold in the ground almonds, chopped nuts, and all the dried and candied fruits. In a separate bowl, whisk together the flour, salt, and baking powder and fold this into the cake batter.

Scrape the batter into the prepared pan and, if desired, decorate the top of the cake with blanched almonds. Place the spring form pan on a baking sheet. Bake in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and continue to bake the cake for another 1 hour 30 minutes or until a long skewer inserted into the center of the cake comes out with just a few moist crumbs. Remove the cake from the oven and place on a wire rack to cool completely. With a skewer poke holes in the top surface of the cake and brush with a little brandy. Wrap the cake thoroughly in plastic wrap and aluminum foil and place in a cake tin or plastic bag. Brush the cake periodically (once or twice a week) with brandy until Christmas. This cake will keep several weeks or it can be frozen.

Serves 14 - 16 people.

Fruitcake:

1 cup (227 grams) unsalted butter

1/2 cup (110 grams) light brown sugar

1/2 cup (110 grams) dark brown sugar

3 large eggs

3 tablespoons brandy plus extra for brushing the cake

Juice and zest (outer orange skin) of one orange

Zest (outer yellow skin) of one lemon

3/4 cup (65 grams) ground almonds

1 cup (100 grams) hazelnuts, walnuts, pecans, or almonds, chopped

1 1/2 pounds (680 grams) of an assortment of dried fruits (dried apricots, figs, prunes, etc.), candied and chopped mixed peel, and glace cherries (chopped into bite size pieces)

3/4 pound (340 grams) of an assortment of raisins, sultanas, currants, dried cranberries and/or cherries

2 cups (260 grams) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt