Brandied Fruit Cake

Brandied Fruit Cake

Brandied Fruit Cake

Servings:*

2 loaves

Ingredients

  • 1 (8 ounce) package natural candied pineapple
  • 1 (8 ounce) package assorted candied pineapple
  • 1 (8 ounce) package candied red cherries
  • 1 (8 ounce) package candied green cherries
  • 1 (1 pound) package pitted dates
  • 4 cups whole shelled Brazil nuts, (about 5 ounces per cup)
  • 1 3/4 cups Flour
  • 5 Eggs
  • 1 cup Sugar
  • 1 teaspoon Salt
  • 1 teaspoon baking powder
  • 1/4 cup brandy, or rum
Fruit and nuts are cut as the cake is sliced.

Directions

  1. Combine pineapple in bowl with remaining uncut fruit and whole nuts. Sprinkle flour over fruit-nut mixture and toss until well coated. Beat eggs until foamy; beat in sugar, salt, baking powder and brandy until smooth and stir into fruit-nut mixture. Spoon into 2 foil-lined, greased 9x5 inch or 6 foil-lined, greased 5 1/2x3 1/4 inch loaf pans. Bake in 275 degree oven until tests done with wooden pick (about 1 1/4-1 1/2 hours). Remove from pan, cool, wrap in foil or transparent wrap. Refrigerate.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.