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

Time 1h55m

Number Of Ingredients 21

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Ingredients

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.