Heirloom Fruit Cake
Stuffed with raisins, apricots, pineapple and mixed fruits, this cake is truly a family heirloom.
- 1 1/2 cups California natural raisins
- 1 1/2 cups California golden raisins
- 1 cup mixed candied fruits
- 1 cup whole candied cherries
- 1 cup candied pineapple chunks
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice
- 1/2 cup brandy or fruit juice
- 1 cup walnut pieces
- 1/2 cup butter or margarine, softened
- 1 1/2 cups firmly packed brown sugar
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Brandy; for aging
Combine raisins, fruits, spices and brandy or fruit juice. Mix well. Cover and let stand several hours or overnight. Add walnuts. Grease a 9×5-inch loaf pan; line greased heavy brown paper.
In large bowl, cream butter, brown sugar and eggs until light and fluffy. Sift together flour, soda and salt; stir into creamed mixture. Mix in fruit-nut mixture until well distributed. Turn batter into prepared loaf pan. Bake in 325°F oven about 2 hours until pick inserted into center comes out clean. Let stand in pan 1/2 hour. Remove from pan; gently peel off paper. Brush with brandy; wrap in brandy-soaked cheesecloth, then plastic wrap. Store in cool place to age 2 weeks to 3 months.
Nutrition Facts Per Serving
Calories 310 (26% from fat); Total Fat 9g (sat 3g, mono 2g, poly 3g, trans 0g ); Cholesterol 35mg; Protein 4g; Carbohydrate 53g; (Dietary Fiber 2g; Sugars 37g; ); Iron 2mg; Sodium 200mg; Calcium 42mg; Potassium 334mg
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