Brandied Fruit Cake




Fruit and nuts are cut as the cake is sliced.


  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.