π Uncle Bill’s Christmas Fruitcake with Brandy Recipe π
Overview:
Uncle Bill has been perfecting this delightful Christmas fruitcake recipe for over 30 years, creating a moist and flavorful treat that’s perfect for the holiday season. Packed with tropical fruits, nuts, and a generous splash of brandy, this cake is sure to become a family favorite. With a little patience and some TLC, you’ll have a decadent fruitcake that’s perfect for sharing with loved ones.
Ingredients:
- 16 pineapple rings (drained)
- 16 whole pecans
- 1 jar of red maraschino cherries
- 1 jar of green maraschino cherries
- 8 oz brandy
- 8 cups all-purpose flour
- 1 lb butter
- 25 eggs
- 2 3/4 tsp baking soda
- 1/4 cup granulated sugar
- 5 cups brown sugar
- 2 tsp ground mace
- 1 tsp ground cinnamon
- 1/2 cup apricot brandy
Instructions:
-
Preparation:
- Remove pineapple rings from syrup, but do not use syrup in the cake.
- Cut both red and green pineapple rings into chunks and set aside.
- In a large mixing bowl, combine pineapple chunks, pecans, red and green maraschino cherries, mixed peel, and raisins. Mix well.
- Pour the entire bottle of brandy over the fruit mixture and mix well.
- Cover the bowl tightly with food film wrap and let it marinate overnight, mixing at least twice during this time.
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Baking Day:
- Preheat your oven to 275Β°F (135Β°C).
- Sift 3/4 cup of flour over the marinated fruit and mix well to coat.
- Sift an additional 1/2 cup of flour over the fruit and mix well again.
- In a mixing bowl, cream the butter and set aside.
- In another bowl, beat eggs with 2 tablespoons of milk.
- Add baking soda and almond extract to the beaten eggs and mix well.
- Add the remaining flour over the fruit mixture and mix well.
- Add the creamed butter and egg mixture over the fruit and mix well.
- Add granulated sugar, brown sugar, mace, and cinnamon. Mix very well.
-
Baking:
- Prepare 3 bread pans (4″ x 8″ x 3″ deep) with parchment paper or brown paper.
- Pour the cake mixture equally into each pan, filling them to about 3/4″ below the top.
- The cakes should be between 2″ and 2 1/2″ in thickness.
- Bake in the preheated oven for 4 to 5 hours on the middle rack.
- If the top of the cake starts to brown too much, cover it with aluminum foil and continue baking.
- Test the cake for doneness with a wooden testing stick. If it comes out dry, the cakes are done.
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Finishing Touches:
- Remove the cakes from the oven and let them cool in the pans.
- Once cooled, remove them from the pans and place them on metal racks for about 3 hours.
- Carefully remove the brown paper and discard it.
- Baste the tops of each cake with apricot brandy or 151 Overproof Rum.
- Wrap each cake in about 4 thicknesses of cheesecloth.
- Wrap each cake with 2 layers of heavy-duty aluminum foil.
- Store the cakes in a cool place for at least 1 month before using for the best flavor.
- A few days before serving, unwrap the top of the foil and baste the cake through the cheesecloth with brandy or rum.
- Re-wrap and let sit for a few days before enjoying.
- This cake freezes very well, so you can make it ahead of time and have it ready for the holidays.
Nutritional Information (per serving):
- Calories: 279.5
- Fat Content: 9.8g
- Saturated Fat Content: 1.6g
- Cholesterol Content: 18.6mg
- Sodium Content: 38.4mg
- Carbohydrate Content: 39.9g
- Fiber Content: 3.8g
- Sugar Content: 31.5g
- Protein Content: 3.3g
Serving Suggestions:
This Christmas fruitcake pairs beautifully with a hot cup of tea or coffee. Serve it as a festive dessert after your holiday meal, or package slices in decorative tins for thoughtful homemade gifts. Enjoy the rich flavors of pineapple, nuts, and brandy in every bite of this classic holiday treat. Happy baking! π°π
