Brandied Fruit Cakes

Title:
Brandied Fruit Cakes

Yield:
1 Servings

Categories:
Cake,
Fruits,
Holidays,
Christmas,
Brandy




Ingredients:





 4 1/2 c  Raisins


 2 1/4 c  Currants


   1/2 lb Soft butter or margarine


   1/2 lb Soft shortening


     2 c  Sugar


     1 tb Vanilla extract


     1 tb Almond extract


    12    Eggs


     1 c  Orange juice concentrate


          (not thawed)


   1/2 c  Honey


 4 1/2 c  Unsifted all purpose flour


     2 ts Baking powder


     1 ts Baking soda


     1 ts Salt


     1 ts Nutmeg


   1/2 ts Cloves (ground)


     1 c  Pitted dates, cut up


 2 1/4 c  Candied cherries


     1 c  Blanched almonds, halved






 **NOTE**  I take the whole amount of fruit (10 cups) and make a nice


 looking mixture.  I don't necessarily use the amounts shown.  If the


 candied fruit is on sale, I just use more of it than the raisins.  I still


 end up with the 10 cups, but it is usually more of the fruit mix and


 candied pineapple.  The almonds I use are the slivered ones.  Easier to


 work with...  The original recipe called for brandy or grape juice, but I


 found that if you substitute the orange juice concentrate, it has a nicer


 flavour.


 


 Use 2 tube pans 10x4 each, or 5 loaf pans.  Line pans with 2-3 thicknesses


 of brown paper or 1 thickness of heavy foil; grease well with unsalted


 shortening. (I use lard to grease and don't need to line with paper)


 


 Wash raisins and currants and dry thoroughly between paper towels.  Beat


 butter and shorteningtogether very thoroughly; when smooth and fluffy, add


 sugar gradually, beating continuously.  Blend in vanilla and almond


 extract.  Add eggs, one at a time, beating after each addition.  Beat in


 orange juice and honey.  This may cause the batter to appear separated, but


 it will not affect results.  Sift together remaining dry ingredients. Mix


 prepared fruits and almonds in large mixing bowl; add sifted dry


 ingredients, and mix well to coat pieces.  Scrape egg and butter mixture


 into bowl, and, using hands, combine very thoroughly. Fill each pan 3/4


 full.  Preheat oven to 275F.  Bake cakes 1-1/2 to 3-1/2 hours, depending on


 size of pans used.  After first hour or so, place pan of water on bottom of


 oven to prevent cakes from drying out. When cakes test done, remove from


 oven, and let pans stand on racks until cakes are completely cooled. Remove


 from pans, and peel of paper linings. Let ripen 4-5 weeks before serving.


 This recipe makes dark moist cake, rich with fruits and mingled flavors of


 spices, honey, and the like. If desired, recipe may be halved with good


 results.


 


 When they come out of the oven, I let them sit for a few minutes and then


 take them out of the pans while still fairly hot.  Let them cool for maybe


 15-20 minutes and then pack them while still warm.  I pour 1/4 to 1/2 cup


 brandy (apricot, orange, or cherry) onto the cakes, wrap in double


 thickness of Handy wrap, then wrap in tin foil securely.  I then store them


 in the basement where it is cool and every couple of days I turn them to


 make sure that the brandy diffuses throughout the whole cake. I have NEVER


 had this recipe fail me.  I am asked for it by most of my family members as


 I send them for presents at Christmas.  I have tried other recipes, but


 this one has the moistest results I have found. By pouring the brandy on


 AFTER it is cooked, you get a cake that kicks!! (for our A.A. friends, I


 make "dry" ones with no brandy and it still stays moist.)


 


 Origin:  Chatelaines' Adventures in Cooking, adaptations by me. Shared by:


 Sharon Stevens. Submitted By COOK4U@VIVANET.COM On THU, 7 DEC 1995 115018


 GMT


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip