After the holidays walmart usually puts the candied fruit on sale.
Fruit cake recipe with brandy.
Soak the fruit nuts overnight in the rum.
I buy the fruit then for the next years fruitcake and store it in the freezer.
I always enjoy eating it with a glass of red wine or even a cup of.
Or simple syrup or flavored simple syrup vanilla rum flavored etc.
Every 2 to 3 days feel the cake and if dry spritz with brandy.
Her signature dessert is a meticulously faithful execution of great aunt margaret s christmas fruitcake recipe which must be soaked in peach brandy.
Here is a link telling how to do the fruitcake.
Bake in preheated oven for 1 1 2 hours or 1 hour 45 minutes for a single round fruitcake or until a cake tester inserted in center comes out clean.
Fruit cake is a traditional british christmas cake that is full of fruits and nuts and laced with alcohol usually brandy.
Place each cake on a large sheet of aluminum foil.
It gets its name because you share it with friends so it makes a great gift in a pretty jar.
This is the perfect fruitcake recipie.
The only changes i made were to double the amount of brandy and used it to soak the fruits for 24 hours before making the cake.
You will need a place to keep a large jar at room temperature.
This blends and mellows the cake.
The holiday season presents a prickly moral dilemma for my mother.
If you want the fruitcake to have a rum brandy taste you need to use the rum on your cake.
What is fruit cake.
The cake s flavor will enhance considerably over the.
Good cake texture and not too much fruit.
Bake at 275 for 3 hours.
This recipe makes two cakes so you can give one away to a friend or loved one.
Let cakes cool in pans for 20 minutes and then turn out onto racks and cool completely.
This gives the fruit cake a subtle brandy flavor and a moist texture plus it also allows the fruit cake to be stored for a long time.
Store in a cool place for several weeks.
If you like just a hint of rum or brandy flavor add 1 tablespoon of liquor to 3 4 cup vanilla syrup or simple syrup and brush this mixture on the cakes.
Brandy and orange juice add extra flavor and you can adjust the amounts of fruit and add some chopped nuts if you like.
This version of fruit starter uses brandy not yeast just to get things started.
The cake mixture using four eggs filled an eight inch round tin and took three and a half hours to bake at the stated temperature.
Decorate with pecan halves and finish baking.
If desired place cake wrapped in a wine soaked cloth in an airtight container.
Brush the warm cake with rum or brandy.
Sprinkle each cake with 1 4 cup brandy.
It also requires an overnight proof so take that into consideration before starting this fruitcake.
One half hour before cake is done brush top with corn syrup.
When cake is completely cooled seal in a tight sealing food safe container.
Fill pan 2 3 full with batter.
