Grandmother's Fruitcake
Submitted by bandm
Traditional fruitcake studded with dates, figs, candied citron, pecans, and brandy-soaked fruits becomes a family heirloom recipe worth making.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minThis is fruitcake for people who claim they hate fruitcake.
Real dried fruits (not those neon candied things) macerate with brandy for weeks, creating intense flavor and moisture.
Dates, figs, pecans, and golden raisins pack every slice with texture and natural sweetness.
The monthly brandy basting ritual becomes a holiday tradition in itself, building anticipation as the cakes mature into something truly special.
Chef Tips
- Make this at least a month before you plan to serve it; the flavor improves dramatically with age
- Use real brandy for basting; cheap cooking wine won’t cut it here
- Store wrapped cakes in a cool, dark place but not the refrigerator, which dries them out
Ingredients
Directions
MAKE a liner for a 10-inch tube pan by drawing an 18-inch circle on brown paper (not recycled).
Cut out circle; set pan in center, and draw around base of pan and inside tube.
Remove pan, and fold circle into eighths with lines on the outside.
Cut off pointed tip of triangle along line.
Unfold paper, cut along folds to the outside line.
Place liner in pan; grease and set aside.
Repeat procedure for second pan.
Combine ½-cup flour, dates, and next 5 ingredients in a large bowl, tossing gently to coat.
Set aside.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
Add eggs, beating until blended after each addition.
Add milk and corn syrup, mixing well.
Combine remaining 3½ cups flour, baking soda, and next 4 ingredients; add to butter mixture alternately with 1 cup brandy, beginning and ending with flour mixture.
Mix at low speed after each addition until blended.
Pour over fruit mixture; stir well.
Spoon batter into prepared pans.
Place pecan halves in flour designs on top of batter, if desired.
Bake at 350℉ (180℃) F for 1 hour or until a wooden pick inserted in center of cake comes out clean.
Remove from oven; cool completely in pans on wire racks.
Remove cakes from pans, peel paper from cakes.
Wrap in brandy-soaked cheesecloth; store in airtight containers in a cool place.
Pour a little brandy over cakes each week for at least 1 month.
Before serving, place cherry halves in center of pecan flowers, if desired.
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