Brandy-Infused Christmas Fruitcake Pound Cake

Nana’s Christmas Pound Cake Recipe

Prep Time: 30 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 20 minutes
Servings: 15

Description

Nana’s Christmas Pound Cake is a delightful twist on traditional fruitcake, featuring the rich flavors of candied fruit in a decadent brandy-infused pound cake. Perfect for festive gatherings, this cake is a true crowd-pleaser.

Ingredients

• 1 package (8 oz) cream cheese, softened
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 1 tsp vanilla extract
• 1 tbsp brandy (or bourbon)
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 tsp baking powder
• 4 large eggs
• 1/2 cup pecans, chopped
• 1/2 cup candied fruit mix
• 3 tbsp granulated sugar (for preparing the pan)

Instructions

1. Prepare the Batter:

   • In a large mixing bowl, cream together the softened cream cheese and butter until light and fluffy.
   • Gradually add the granulated sugar, continuing to cream the mixture until well combined.
   • Mix in the vanilla extract and brandy (or bourbon) until incorporated.

2. Incorporate Dry Ingredients:

   • Set aside 1/4 cup of the all-purpose flour.
   • In another bowl, sift together the remaining 2 cups of flour, cornstarch, and baking powder.
   • Gradually add the sifted flour mixture to the batter, mixing well after each addition.

3. Prepare Fruit and Nuts:

   • Toss the chopped pecans and candied fruit mix with the reserved 1/4 cup of flour, ensuring all pieces are coated evenly. This prevents them from sinking to the bottom of the cake during baking.
   • Gently fold the coated pecans and fruit into the cake batter until evenly distributed.

4. Prepare the Pan:

   • Preheat the oven to 325°F (160°C). Grease a bundt pan generously with shortening (Crisco) and sprinkle the 3 tablespoons of granulated sugar evenly over the greased surface.

5. Bake the Cake:

   • Pour the prepared cake batter into the greased bundt pan.
   • Bake in the preheated oven at 325°F (160°C) for 30 minutes.
   • Reduce the oven temperature to 300°F (150°C) and continue baking for an additional 1 hour and 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

6. Cool and Serve:

   • Allow the cake to cool in the pan for about 15-20 minutes before transferring it to a wire rack to cool completely.
   • Once cooled, slice and serve this delicious Nana’s Christmas Pound Cake as a delightful treat for your festive celebrations!

Enjoy the rich flavors of candied fruit and brandy in every bite of this moist and decadent pound cake. It’s sure to become a holiday favorite for your family and friends!