Paradise Fruit Cake
INGREDIENTS
- Cooking Time: 120
- 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.