Jill's Fruitcake Recipe - Cooking Index
Jill's Fruitcake Recipe - Cooking Index
| 4 cups | 250g / 8.8oz | All-purpose flour - divided |
| 1 1/2 cups | 219g / 7.7oz | Pecan halves - divided |
| 1 cup | 93g / 3.3oz | Almonds - chopped |
| 1 cup | 146g / 5.1oz | Pecans - chopped |
| 1 cup | 146g / 5.1oz | Dates - chopped |
| 1 lb | 454g / 16oz | Fruitcake mix |
| 1/2 lb | 227g / 8oz | Red and green candied - cherries |
| 1 teaspoon | 5ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 tablespoon | 15ml | Ground cinnamon |
| 1 tablespoon | 15ml | Ground cloves |
| 1 tablespoon | 15ml | Ground allspice |
| 1 tablespoon | 15ml | Freshly grated nutmeg |
| 3/4 cup | 148g / 5.2oz | Butter |
| 2 cups | 396g / 13oz | Sugar |
| 5 cups | 990g / 34oz | Eggs (large) |
| 1 teaspoon | 5ml | Vanilla extract |
| Brandy |
Line 6 (5x3x2 inch) loaf pans with parchment paper; set aside.
Combine 1/2 cup flour, 1 cup pecan halves, almonds, and next 4 ingredients, tossing gently to coat. Set aside.
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beating until blended after each addition.
Add vanilla, beating well. Gradually add flour mixture, mixing well.
Stir fruit mixture into batter; stir in remaining 1/2 cup pecan halves. Spoon batter evenly into prepared pans; smooth tops of cakes with back of a wet spoon.
Bake at 325F for 20 minutes; decrease temperature to 300F for and bake 40 minutes or until cake springs back when lightly touched. Cool in pans on wire racks 20 minutes; remove from pans, and cool completely on wire racks.
Peel paper from cakes; wrap cakes in brandy-soaked cheesecloth. Store in airtight containers in a cool place.
Pour a small amount of brandy over cakes weekly for 4 weeks; then monthly.
Source:
Jean Hopkins-Mom
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