Glyn’s Holiday Fruitcake 2019
This cake is heavy on the fruit and light on the batter. Aside from the candied green cherries, all the ingredients are available year round in most supermarkets. I used dried fruit from Sun-Maid and Mariana. This cake will keep for up to a month in a cool dry place. Especially if you bathe it in brandy before sealing.
8 oz pitted dates, chopped
7 oz dried figs, stems removed and chopped
8 oz green cherries candied fruit
5 oz dried cherries
6 oz dried pineapple
8 oz brazil nuts
7 oz walnut halves
1 cup all purpose-flour
1 cup white sugar
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
2 tsp ground cardamom
1 tsp cloves
1/2 cup brandy (optional)
1. Grease and flour two loaf pans (4″x9″)
2. Combine all the fruit and nuts in a very large bowl (or dutch oven pot)
3. In a mixing bowl, combine the flour, sugar, salt, baking powder, cinnamon, cloves and cardamom.
4. Add the dry ingredients to the fruit/nut mixture. Stir to thoroughly coat.
5. In a small bowl, beat the eggs and add to the fruit/nut/flour/sugar mixture. Stir thoroughly to moisten.
6. Divide the mixture between the two prepared loaf pans.
7. Bake at 300 for 1 to 1.5 hours, or until a toothpick inserted in the center comes out clean.
8. Cool in pans for 20 minutes before turning out onto a wire rack. Cool completely.
9. If desired, pour 1/4 cup brandy over each loaf. Wrap tightly and store in a cool dry place.
Yield: 2 loaf pans
Preparation Time: 25 minutes
Cooking Time: 1 hour and 30 minutes
Total Time: 1 hour and 55 minutes
Oven Temperature: 300°F
Serving size: 1/24 of a recipe (3.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Recipe Type: Cakes, Pastries, and Desserts, Dessert