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Ingredients
| light brown sugar (packed): 2 cups |
| all-purpose flour (unsifted): 3 cups |
| baking soda: 1 Tbl |
| ground cinnamon: 2 Tbl |
| ground cloves: 2 Tbl |
| allspice: 2 Tbl |
| ground nutmeg: 2 Tbl |
| eggs: 4 |
| lemon zest: 2 Tbl |
| vanilla extract: 2 Tbl |
| brandy (Cognac): 1/2 cup |
| seedless raisins (packed): 1 1/2 cups |
| walnuts (chopped): 1 1/2 cups |
| dried mixed fruit: 1 1/2 cups |
| salted butter: 1 1/2 cups (melted) |
| brandy (Cognac): 1 3/4 cups |
Fruitcake
Credit: AllRecipes
User rating:
"This is my 90-year-old grandmother's recipe. Very simple."
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Prep Time
min -
Cook Time
min -
Servings
14 serving(s)
Tags
Directions
- Preheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan.
- In a large bowl, combine sugar, flour, soda, cinnamon, cloves, allspice and nutmeg. Add eggs, lemon rind, vanilla, and 1/2 cup brandy. Mix thoroughly. Stir in fruit, nuts, and melted butter. Pour into prepared pan.
- Bake for 1 hour in the preheated oven, or until a tester inserted in the center comes out clean. Cool on a wire rack.
- Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.