More Great Recipes: Cake


Christmas Fruitcake


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"A fruitcake full of pineapple, raisins, cherries, dates, apricots, blueberries, and blackberries."

Serves 1 large or 3 small fruitcakes | Prep Time 30 minutes | Cook Time Up to 2 1/2 hours

Why I Love This Recipe

Every year I make brandy from the fruit on a relative's nearby land. Since I had brandy soaked fruit, I decided to make fruitcake. The fruitcake, not to mention the brandy, is so popular that every year I had to make more for GGFG customers as well as friends and family. I think I'll go have a piece now.


Ingredients You'll Need

1 1/2 c. fresh fruits such as blueberries, blackberries, or raspberries or dried fruits such as apples, apricots, and pears or a combination of both
1 1/2 c. dried pineapple
3 c. golden raisins
1 1/2 c. glace cherries (recipe is in this cookbook)
1 c. dates, chopped
brandy to cover fruit
2 c. butter
4 c. confectioner's sugar
8 eggs, separated
4 c. pecans
3 c. GGFG Baking Mix (or mix of your choice)
1 T. zanthum gum


Directions

Combine fruit in a very large bowl, add brandy to barely cover. Soak fruit overnight. In mixer bowl beat egg white until stiff peaks form, set aside. Cream butter and sugar together, then add egg yolks and beat well. Drain fruit, reserving brandy. Add fruit, pecans, and 1/2 c. brandy (reserving remaining brandy), beat well. Turn off mixer, and add GGFG Baking Mix and zanthum gum, stir by hand until moistened, then beat. On low speed stir in egg whites. Pour into pans well greased and flour or lined with parchment paper. Bake in an oven preheated to 275F for 1 hour up to 2 1/2 hours until knife comes out with moist crumb. Cool in pan for 3 minutes, then turn out on wire rack to cool completely. Lay out a sheet of foil to wrap each cake, top with a sheet of cheesecloth that you have dipped in brandy. Lay fruitcake on top of cheesecloth, the spoon brandy over fruitcake on all sides. Wrap in the cheesecloth, then wrap in foil . Put in a cool dark place to age for a minimum of 2 weeks up to a month. Unwrap each fruitcake, and again spoon over brandy, rewrap in cheesecloth and foil. Store in freezer until ready to serve, slices best when frozen. Will keep for months, if not years, if you have any left.


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