Best Uncle Bills Christmas Fruitcake With Brandy Recipes

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RICH BRANDY CHRISTMAS FRUITCAKE



Rich Brandy Christmas Fruitcake image

A very very rich fruitcake...perfect for Christmas, just remember, the longer it sits in the tin, the tastier it will be.

Provided by Samuel Holden

Categories     Dessert

Time 5h20m

Yield 8 inch cake

Number Of Ingredients 20

450 g currants
175 g sultanas
175 g raisins
50 g glace cherries, chopped
50 g candied fruit, chopped
1/2 cup brandy
225 g flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg (fresh)
1/2 teaspoon mixed spice
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
225 g butter
225 g soft brown sugar, the gooey sort
4 large eggs
50 g chopped almonds
1 tablespoon treacle
lemon, rind of
orange, rind of
orange, juice of

Steps:

  • The night before you cook this place all the fruit fruit peel and nuts into a bowl and soak for 12 hours in the brandy and orange juice; Stir every time you go into the kitchen!
  • pre-heat oven to 275ºF/140ºC.
  • Grease and line with greaseproof paper an 8 inch/20cm round cake tin.
  • Sift the flour salt and spices into a large mixing bowl.
  • In a separate bowl cream the butter and sugar together until the mixtures fluffy.
  • Beat the eggs and add them a little at a time.
  • Fold in the flour and spices.
  • Stir in the fruit that has been soaking along with any excess liquid.
  • Mix in the treacle.
  • Spoon into the cake tin and spread out evenly.
  • Cover the cake with a double square of greaseproof paper with a small hole in the top.
  • Bake the cake on the lower shelf for 4& 1/4- 3/4 hours.
  • When the cake is cold wrap in double greaseproof paper and store in an airtight tin.
  • Feed the cake every two days for the first 2 weeks with a spoonful of brandy and/or orange juice and/or glacè cherry syrup.
  • First poke little holes in the cake with a knitting needle or a skewer.
  • Come Christmas you will have a very very rich fruit cake.
  • Use royal icing to ice it or almond paste and royal icing, I don't like almond paste!

FRIENDSHIP FRUITCAKE AND STARTER WITH BRANDY



Friendship Fruitcake and Starter With Brandy image

Here's the recipe for the starter for a fruit-packed Friendship Cake. This is made with apricot brandy.

Provided by Lennie

Categories     Quick Breads

Time P15DT1h

Yield 4 starters

Number Of Ingredients 9

1 1/2 cups apricot brandy
6 cups sugar
1 (28 ounce) can sliced peaches
1 (19 ounce) can crushed pineapple, undrained
2 (250 ml) jars maraschino cherries, drained and cut in half
2 cups chopped nuts
2 (18 ounce) packages Betty Crocker Super Moist cake mix (white, golden, vanilla or lemon)
8 eggs
3/4 cup oil

Steps:

  • Day 1: in a large bowl, combine brandy (or starter from a friend), 2 cups sugar and peaches; cover; store at room temperature.
  • Stir daily.
  • Day 5: Add 2 cups sugar and pineapple.
  • Stir daily.
  • Day 10: Add 2 cups sugar and cherries.
  • Stir daily.
  • Day 15: Drain fruit mixture; divide fruit in half.
  • Reserve half for later use.
  • Divide juice to make 3 or 4"starters" (at least 1-1/2 cups juice for each).
  • Give juice"starter" to friends for use within 1 to 2 days.
  • TO MAKE CAKE: Heat oven to 350 F degrees.
  • Grease three 9 x 5 x 3 inch loaf pans.
  • Combine half the fruit and nuts in a large bowl; flour with 1/2 pkg (about 2 cups) cake mix; set aside.
  • Blend 1-1/2 packages cake mix, eggs and oil in another large bowl on low speed of mixer till moistened; beat 2 minutes at medium speed.
  • Pour batter over fruit-nut mixture; mix thoroughly.
  • Pour into pans and bake 60 minutes.
  • Do not open door or prick or pat to test for doneness.
  • Cool 10 minutes; remove from pans.

CHRISTMAS FRUITCAKE



Christmas Fruitcake image

It's a shame that fruitcake as a species gets such a bad rap. With its two key ingredients--rum and butter--it ought to be a hit. This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake, and is less dense and more cake-like than many fruitcake recipes. It has become a favorite of my friends and family around the holidays (even the skeptical ones), and is delicious by itself, or covered with a layer of almond paste.

Provided by Karen Uffelman

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time P20DT6h57m

Yield 8

Number Of Ingredients 17

⅛ cup chopped dried cherries
⅛ cup chopped dried mango
¼ cup dried cranberries
¼ cup dried currants
2 tablespoons chopped candied citron
¼ cup dark rum
½ cup butter
¼ cup packed brown sugar
1 egg
½ cup all-purpose flour
⅛ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ cup unsulfured molasses
2 tablespoons milk
¼ cup chopped pecans
¼ cup dark rum, divided

Steps:

  • Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
  • Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
  • In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
  • Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
  • Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.

Nutrition Facts : Calories 302.3 calories, Carbohydrate 33.3 g, Cholesterol 54.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 7.8 g, Sodium 202.7 mg, Sugar 20.5 g

THE BEST FRUITCAKE



The Best Fruitcake image

Fruitcakes have become the punchline of many a holiday joke, but this recipe will give the notorious seasonal gift a whole new reputation. Filled with loads of real dried fruit and nuts along with brandy, warm spices and citrus, this cake tastes like the holidays. The recipe makes two loaves so you can gift one.

Provided by Food Network Kitchen

Categories     dessert

Time 14h30m

Yield 2 loaves

Number Of Ingredients 25

1 1/2 cups golden raisins
1/2 cup dried currants
1 cup dried apricots, halved
1 cup dried figs, halved
1/2 cup pitted prunes
1/2 cup whole pitted Medjool dates, halved
2 cups walnut halves
1 cup pecan halves
Finely grated zest of 2 small oranges
Finely grated zest of 2 small lemons
2 tablespoons chopped candied ginger
3/4 teaspoon pumpkin pie spice
Pinch ground cloves
1 cup brandy, plus 2 tablespoons for brushing
1/4 cup orange liqueur
1/2 cup unsulfured molasses
Nonstick cooking spray
2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
2 sticks (1 cup) unsalted butter, at room temperature
1 1/2 cups lightly packed dark brown sugar
4 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract

Steps:

  • Combine the raisins, currants, apricots, figs, prunes, dates, walnuts, pecans, orange zest, lemon zest, candied ginger, pumpkin pie spice and cloves in a large bowl and toss to combine. Add 1 cup of the brandy, orange liqueur and molasses and stir to coat. Cover and set aside to macerate overnight. (Alternatively, cover the bowl and microwave 2 minutes, or until very hot. Leave covered and let sit until almost all the liquid has been absorbed into the fruit and nuts, about 2 hours.)
  • Preheat the oven to 275 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray and line each with 2 pieces of parchment, one lengthwise and one crosswise, leaving a 2-inch overhang on each side. Spray the parchment with cooking spray.
  • Sprinkle 1/2 cup flour over the soaked fruit mixture and toss to coat. Whisk together the remaining 1 1/2 cups flour, baking soda, baking powder and salt in a large bowl.
  • Cream the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high until light and fluffy, about 1 minute. Add the eggs, one at a time, making sure each is fully incorporated before adding the next and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the speed to medium-low and beat in the flour mixture until the batter is blended and smooth. Pour the batter over the fruit mixture and fold with a rubber spatula until all the fruit is coated in batter.
  • Divide the mixture evenly between the two prepared pans, filling each about 3/4 full. Bake until the cakes begin to pull away from the sides of the pans, the tops spring back slightly when pressed and a cake tester comes out clean, about 1 1/2 hours. Transfer to a wire rack and brush with the remaining 2 tablespoons brandy. Let the cakes cool in the pans for about 15 minutes. Carefully remove each cake from its pan using the parchment overhang and place on the rack to cool completely.
  • To store, wrap each loaf tightly in plastic and then foil. The wrapped fruitcakes can be stored in a cool, dry place for up to 3 months.

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