Best Brandied Fruitcake Recipes

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JEWELTONE BRANDIED FRUITCAKE



Jeweltone Brandied Fruitcake image

I found this recipe over 30 years ago when I first started housekeeping. It was in a Diamond walnut brochure that was displayed with the walnuts that holiday season. I have made substantial changes to the original recipe with this rich, dense, heavy, moist fruitcake the final outcome. I have soaked the fruit in different years...

Provided by Susan Bickta

Categories     Fruit Desserts

Time 1h55m

Number Of Ingredients 21

CAKE:
1 1/2 c whole candied cherries (red and green mixed), reserve 3 of each color for decoration
1 1/2 c candied pineapple chunks, reserve 2 pieces for decoration
1 1/2 c chopped, pitted dates
1 c candied orange and lemon peel, mixed
2/3 c brandy
1 c chopped walnuts, toasted
1 c butter or margarine
1 c granulated sugar
5 large eggs
2 c all purpose flour
1 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 c pineapple preserves
GLAZE:
1/2 c corn syrup, light
1/4 c brandy

Steps:

  • 1. 2 days to 1 week before baking fruitcake: Place the cherries, pineapple, dates and orange and lemon peel in a large refrigerator container with a tight fitting lid. Pour the brandy over all and mix well. Store in refrigerator for 2 days to 1 week, stirring mixture at least once a day.
  • 2. Preheat oven to 300 degrees F. Generously coat a 12 cup Bundt pan (or mold, or your own combination of baking pans.... mini bundt, loaf pans, etc.) with cooking spray. Baking time will vary depending on size of pans used. This recipe makes approximately 11 cups of batter. Set prepared baking pans aside.
  • 3. Add walnuts to fruit mixture and mix well. Set aside.
  • 4. In a large bowl, with electric mixer on medium speed, cream butter with sugar. Add eggs , one at a time, beating well after each.
  • 5. Sift the flour, salt, soda, cinnamon, cloves, ginger and nutmeg in a large bowl. Add to creamed mixture alternately with the preserves.
  • 6. Fold fruit mixture into the batter and mix until well combined. Turn batter into prepared baking pan(s). Batter should come to within 1/2" - 1" from top of pan.
  • 7. Bake for 1 1/2 - 2 hours (for single cake) or until cake tests done when a toothpick is inserted near center. Let cool 20 minutes, then turn out onto rack. Cool completely. Pictured: individual mini-bundt cakes - baked for 1 hour 5 minutes
  • 8. Make glaze: In a small saucepan over medium heat, combine the corn syrup and brandy and cook for about 3 minutes. Mix well. Brush a light coating over each cake. Arrange reserved cherries and pineapple on top to decorate. Brush with remaining glaze.
  • 9. Wrap in waxed paper and then place in a plastic bag. Store in refrigerator. When ready to serve, remove from refrigerator and bring to room temperature.
  • 10. PLEASE NOTE: Baking time for different size baking pans: regular size loaf pan: 1 hour 40 minutes, mini-loaf pan or mini-bundt pans: 1 hour 5 minutes These times may vary Just keep checking for doneness with a toothpick after suggested times.

BRANDIED CHOCOLATE FRUITCAKE



Brandied Chocolate Fruitcake image

Even people who hate fruitcake love this fruitcake -- it's like no other fruitcake I've ever had. (But if you don't like alcohol, don't even think about it!) I've been making this since 1980 -- maybe even earlier ... It appeared in the L.A. Times Food section in the late 1970s, and is said to have come from "The Art of Buffet Entertaining" by Diana and Paul von Welanetz, who credited a local newspaper for finding it -- in other words, no one really knows where it came from!

Provided by KLHquilts

Categories     Dessert

Time 4h30m

Yield 32 serving(s)

Number Of Ingredients 11

1 cup candied pineapple, diced
1/2 cup candied cherry, halved
1 cup raisins (seedless)
1 cup brandy (if not more)
4 ounces unsweetened chocolate
3/4 cup butter
1 1/2 cups sugar
6 eggs, separated
2 cups flour, sifted
1 teaspoon baking powder
3 cups pecans, coarsely chopped

Steps:

  • Combine candied pineapple, cherries, raisins, and 1/2 cup brandy in a small bowl. Cover and let stand overnight.
  • Drain the fruit, reserving 1/3 cup brandy. (If the fruit has absorbed most of the brandy, reserve what you can and add more to make 1/3 cup.) Set fruit and brandy aside.
  • Spray two 9"x5" loaf pans liberally with baking spray.
  • Melt baking chocolate in the top of a double boiler over simmering water. Set aside to cool.
  • Cream the butter in the bowl of an electric mixer. Gradually add one cup sugar and blend well.
  • Beat in the egg yolks two at a time, scraping down after each addition. Beat in cooled chocolate.
  • Resift the flour with baking powder and add to the batter alternately with the reserved brandy. Stir in the fruit and nuts.
  • Beat egg whites until they just begin to hold their shape. Then add remaining 1/2 cup sugar, beating until soft peaks form. Fold about 1/4 of the egg whites into the batter, then gently (but thoroughly) fold in the remaining egg whites.
  • Turn batter into prepared pans and place loaf pans in a roasting pan (or other baking pan). Pour enough boiling water in the outer pans to come about halfway up the sides of the loaf pans.
  • Bake at 250 for 2.5 hours, or until a wooden pick inserted into the center comes out clean.
  • Cool fruitcakes for 15 minutes, then remove from pans. Pour a few tablespoonfuls of brandy over each cake. Cool thoroughly.
  • Wrap each loaf individually in plastic wrap or cheesecloth, then wrap in foil. Store for 2-8 weeks in the refrigerator before serving. Sprinkle the cakes with brandy 2-4 times during the waiting period.
  • If you want to top the cake with a glaze (I never did), combine 1.5 cups powdered sugar, 3-4 tablespoons of whipping cream, and 1/4 teaspoons almond extract; blend until smooth, then spread evenly over cake.

Nutrition Facts : Calories 239.1, Fat 14.6, SaturatedFat 4.8, Cholesterol 51.1, Sodium 56.7, Carbohydrate 21.5, Fiber 1.9, Sugar 12.6, Protein 3.6

BRANDIED FRUITCAKE COOKIES



Brandied Fruitcake Cookies image

These are the best fruitcake(ish) cookies I have ever had. I think the secret ingredient of cottage cheese and soaking the fruits in brandy is the key! One batch makes a lot! I double them and freeze to give away as Christmas gifts. Preparation time does not include the overnight refrigerator time for fruits and batter. I hope you enjoy them!

Provided by YaYa1689

Categories     Drop Cookies

Time 39m

Yield 54 Cookies, 54 serving(s)

Number Of Ingredients 12

3/4 cup chopped candied cherry (I use red & green)
1/2 cup chopped candied pineapple (I use kitchen shears)
1/4 cup brandy
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter (room temp softened)
2/3 cup sugar
1/2 teaspoon vanilla
1 egg
1/2 cup small curd cottage cheese
1/4-1/2 cup candied fruit, quartered (Garnish for tops of cookies)

Steps:

  • In small bowl, combine the 3/4 cup cherries, pineapple and brandy.
  • Cover and chill overnight.
  • In a small bowl, combine flour, baking powder and baking soda, set aside.
  • For batter, in a large bowl, beat butter, sugar and vanilla until fluffy.
  • Add egg and cottage cheese and beat until combined, beat in flour mixture.
  • Cover and chill overnight.
  • Stir brandied fruits mixture into batter.
  • Drop by tablespoons onto ungreased baking sheet lined with parchment paper.
  • Add additional cherries to garnish tops of cookies.
  • Bake at 375°F for 9 to 11 minutes or until bottoms are light brown.
  • Cool completely on racks.
  • May be frozen.

Nutrition Facts : Calories 44, Fat 1.9, SaturatedFat 1.2, Cholesterol 8.8, Sodium 31.1, Carbohydrate 5.2, Fiber 0.1, Sugar 2.5, Protein 0.8

BRANDIED FRUITCAKE



Brandied Fruitcake image

Number Of Ingredients 11

1/3 cup brandy or apple juice
2 eggs large
2 teaspoons vanilla extract
1 cup candied fruit mixed
1/2 cup raisins
3/4 cup butter or margarine, softened
2/3 cup sugar
1 1/4 cups flour
3/4 cup walnuts chopped
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Steps:

  • Line bottom of 8 1/2 -inch microwave-safe loaf pan with wax paper. Invert a microwave-safe saucer in center of oven floor.Mix first 5 ingredients. Let stand 15 minutes. Cream butter and sugar in large mixer bowl at high speed until fluffy. Add remaining ingredients and candied fruit mixture. Beat at medium speed 2 minutes. Spread batter in pan. Shield ends of loaf with 3-inch wide strips of aluminum foil covering 1 inch of batter at each end and folding remaining foil around handles.Place pan on saucer in oven. Microwave at medium (50%) 9 minutes, rotating 1/4 turn every 3 minutes. Microwave at high (100%) 1 to 2 minutes until a wooden pick inserted in center comes out clean (surface may appear moist, but do not overcook top will be flat or irregular). Remove foil.Let stand on heatproof surface 15 minutes to complete cooking. Invert onto cooling rack. Remove wax paper. Cool completely. For easier slicing, wrap and refrigerate overnight. Serve at room temperature.Note: Recipe tested in 650-watt oven. Cooking times may vary in ovens of different wattage.Altitude Adjustments: At 6,000 feet, no adjustments needed.

Nutrition Facts : Nutritional Facts Serves

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