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Ingredients
| brandy (Cognac): 1 cup |
| dried brazilnuts (whole): 2 3/4 cups (whole) |
| dates - deglet noor (pitted): 2 cups (whole) |
| canned maraschino cherries: 1 cup (whole) |
| unbleached all-purpose flour (unsifted): 3/4 cup |
| granulated sugar: 3/4 cup |
| Kosher salt: 1/2 tsp |
| baking powder: 1/2 tsp |
| eggs: 3 |
| vanilla extract: 1 tsp |
Spirited Fruitcake
Credit: Food.com
User rating:
-
Prep Time
510 min -
Cook Time
120 min -
Servings
2 serving(s)
Tags
- Combine fruit, nuts and brandy in a large covered mixing bowl, allow to soak overnight.
- Heat oven to 250 degrees.
- Line 2 loaf pans with lightly oiled wax paper.
- In a large freezer baggie, combine flour, sugar, salt and baking powder, tossing to mix.
- Drain fruit/nut, brandy mixture, reusing bowl.
- Add flour mixture to fruit/ nut mix, stir well.
- In a small mixing bowl, beat eggs till frothy, add vanilla to mix.
- Pour egg& vanilla mix into fruit/nut/flour mixture, stirring by hand to combine Divide mixture evenly into loaf pans.
- Bake for 1 3/4- 2 hours.
- Cool on wire racks.
- When cool, remove from pans and wrap.