PARADISE FRUIT CAKE

 

  • Cooking Time: 120
  • Servings:
  • Preparation Time:

Backstory

This recipe was given to us by our late sister in law Johanna in 1969. Actually Johanna made it for Christmas in 1969, after we tasted a couple of slices we requested her recipe.

Ingredients

  • 4 cups flour, sifted
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cup dried grated coconut
  • 4 cups currants
  • 16 slices candied pineapple, cut into narrow wedges
  • 1 pound whole red candied cherries
  • 3 cups unsalted macadamia nuts, chopped
  • 1 cup citron, chopped
  • 1 cup orange peel
  • 1 cup lemon peel
  • 2 cups butter
  • 2 cups sugar
  • 6 eggs, beaten
  • 1 cup peach brandy
  • Decorations: (optional)
  • 1 cup candied pineapple wedges
  • 2 cups candied cherries
  • 2/3 cup citron
  • 2 cups unsalted macadamia nuts. chopped

Directions

  • Line 7 1 pound loaf pans with heavy waxed paper that has been buttered.
  • In a medium bowl mix and sift together the flour, baking powder and salt.
  • In a large stainless steel bowl add all the fruits and chopped macadamia nuts.
  • Resift flour mixture over fruit and nuts.
  • Cream butter. Gradually add sugar, then beaten eggs and blend thoroughly.
  • Fold into floured fruit-nut mixture.
  • Mix well, then add sherry.
  • Stir until completely blended.
  • Fill lined loaf pans 3/4 full with cake batter and bake on center rack over over pan containing 1 inch of hot water.
  • Bake at 300ºF for 1 1/2 hours.
  • Remove pan of water.
  • Combine candied pineapple, cherries, citron and macadamia nuts and decorate cakes at this time.
  • Bake cakes for 30 minutes longer.
  • Cool cakes in pans. Remove and wrap cakes in fresh wax paper then foil.
  • Once a week for 4 weeks unwrap cakes and drizzle more peach brandy on the cakes.

Categories: Cake  Christmas  Dessert  Fruit 
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