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Brandied Fruit Cake

Fruit and nuts are cut as the cake is sliced.
Servings 2 loaves
Prep Time

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

Instructions

  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.