Glyn’s Holiday Fruitcake 2019

fruitcake 2

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
5 eggs
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.

Servings: 24
Yield: 2 loaf pans

Cooking Times
Preparation Time: 25 minutes
Cooking Time: 1 hour and 30 minutes
Total Time: 1 hour and 55 minutes

Oven Temperature: 300°F

Nutrition Facts
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.

nutrition fruitcake

Recipe Type: Cakes, Pastries, and Desserts, Dessert

This entry was posted by Glyn Ruppe-Melnyk.

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