Monday, December 15, 2014

Brandied Fruit Cake

Yum

I should start by saying I don't like fruit cake. At least I don't like the kind with the candied citron fruit in it. To me that stuff was always nasty, so therefore, I never ate fruit cake.

That is UNTIL the day my friend, Liz Krejci, (prounced CRAY CHEE) convinced me to try a piece of her fruit cake. She swore it didn't taste like traditional fruit cake, so I took the plunge.

Oh my goodness, this was the BEST fruit cake I'd ever had. Moist and delicious, made with real fruit "brandied" in a simple sugar syrup. It was so darn yummy.

Well that moment was many years ago, so I recently asked Liz if she remembered the fruit cake she made years ago, and she did ... but now she had to find the recipe, which I hoped she would, and she DID!  Then she sent it to me. Oh yes, I was in business now.

Our best guess is this recipe is circa the early 1970's and is also known as an Amish Friendship Cake, although most of those recipes use a box cake mix, and this recipe is baked from scratch.


Ingredients
For Cake
1 cup melted butter
2 eggs
½ tsp salt
1 tsp baking soda
1 cup chopped pecans
1 ¾ cups sugar
3 cups flour
¼ tsp nutmeg
2 cups brandied fruit, DRAINED (recipe follows)



Method
Preheat oven to 350. Beat melted butter and sugar together. Beat in eggs. Sift dry ingredients together and add to butter mixture. Add brandied fruit & nuts (makes a very thick batter).



Grease and flour, or spray with baking spray, one Bundt Pan, Tube Pan or 5 mini-loaf pans. Bake large cake for 1 hour, or longer as needed until toothpick inserted comes out clean (mini loaves 40-45 minutes.) It will have a thick crust but will be nice & moist inside.

Yield:  1 large Bundt or Tube Pan or 5 mini-loaves

For Brandied Fruit Sauce
1 cup chunk pineapple, drained
1 cup maraschino cherries, drained
1 cup sliced peaches, drained
3 cups sugar
6 tbls. Brandy


1st week:
1 cup chunk pineapple, drained
1 cup sugar
2 tablespoons brandy
Combine in a large glass container with a loose top. Stir occasionally.

3rd week:
1 cup maraschino cherries, drained
1 cup sugar
2 tablespoons brandy
Stir occasionally

5th week:
1 cup sliced peaches, drained
1 cup sugar
2 tablespoons brandy
Stir occasionally

Sauce is ready to use in 6 weeks time from 1st week.
To keep sauce growing, repeat above procedure no more than every 2 weeks. Canned apricots & Queen Ann cherries can also be used. Very good over ice cream & pound cake.

Alternatively, give a jar of your remaining "brandied fruit sauce liquid" to a friend to use as a starter for their fruit.

Enjoy,
Mary


Print Friendly and PDF