Spiced Fruitcake With Brandy Recipe
A holiday fruitcake, rich with dried and candied fruits, brandy, orange juice, molasses, and warming spices, offers a flavorful treat.
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Instructions
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Preheat oven to 250 F.
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Combine fruit, orange juice, and brandy in a large bowl; set aside for several hours.
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Butter two 9x5x3-inch loaf pans and line them with buttered parchment paper.
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Sift flour with spices twice, then add baking powder and salt and sift once more.
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In a large mixing bowl, cream butter until smooth, then add sugar and cream until light and fluffy.
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Beat egg yolks slightly, then incorporate into the creamed mixture.
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Gradually add the sifted flour and spice mixture to the batter, mixing well after each addition, then stir in molasses.
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Fold in the soaked fruit and any remaining liquid.
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In a separate bowl, beat egg whites to stiff peaks.
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Fold egg whites into the batter, then spoon into prepared pans.
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Cover pans loosely and let batter rest overnight in a cool place.
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Bake uncovered pans on the middle rack for 3.5 to 4 hours total.
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After 1.5 hours, cover pans with brown paper or place in paper bags, then return to oven.
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After 3.5 hours, test for doneness with a toothpick; if it comes out clean, cool cakes in pans on a wire rack.
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Once completely cooled, remove cakes from pans, keeping the paper lining.
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Wrap cakes in parchment, then foil, and store in a tin with a loose or perforated lid for air circulation.
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Store in a cool place, drizzling with brandy or bourbon every 3-4 days before serving to maintain moisture and flavor.