Christmas Special Fruitcake Recipe
Christmas Special Fruitcake Recipe
Ingredients:
2 c orange (or any citrus) peel; chop
2.5 c of pitted & chopped dates
2 c of raisins (seedless)
2 c of raisins (seeds removed)
1.5 c of currants
1/2 c of brandy (or fruit juice)
1.5 c of almonds; blanch
1.5 c of cherries (Maraschino); drain & chop
1/2 c of cherry (Maraschino) juice
4 c of flour
1 can pineapples (crushed, 19 oz)
2 c of sugar (refined)
1 c of jam (strawberry)
2 tsp of cinnamon powder
1.5 tsp of baking soda
1/2 tsp of allspice
1 tsp of cloves
2 c of sugar (brown)
2 c of butter
12 pcs eggs
more brandy
Instructions:
Mix all the fruits inside a big bowl and pour brandy (or fruit juice). Cover the bowl then set aside overnight. Using your saucepan, mix pineapple, 2 cups of sugar and boil.
Lower heat, remove cover then stir often til the mixture becomes thick. Take off the stove, add cherry (liquid) then jam & let it stay inside the refrigerator overnight.
Line with wax paper & grease six (nine by five inch pans). Combine the flour, salt, spices and baking soda inside your bowl. Coat the fruits with flour mix. In another bowl, soften butter then add 2 cups of sugar.
Add eggs and mix thoroughly. Gradually add flour & pineapple mix to the batter. Place batter inside your greased pans. Set oven up to around 275 degrees F then bake for 1.5 to two hours.
When done, allow to cool then brush brandy on. Wrap with foil. Cake may be allowed to age up to six weeks.
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