Golden Brandy Bundt Fruitcake Recipes

MINIATURE GOLDEN FRUITCAKES

Steps:

• In a large nonreactive bowl, combine dried fruit, walnuts, and 1 1/4 cups brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.
• In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in 2 additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt, and spices. Reduce speed to low and beat in flour mixture in 2 additions, scraping down bowl in between. Fold fruit mixture into batter.
• Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two minimuffin pans with paper liners. Fill each liner with 1 rounded tablespoon batter. Firmly tap pans on counter to settle batter. Bake until a toothpick inserted in center of a cake comes out clean and edges are light golden brown, 25 to 30 minutes, rotating pans halfway through.
• Brush cakes with 1/2 cup brandy; transfer cakes to a wire rack to cool completely. (To store, cover and refrigerate, up to 1 month.) Brush with apricot jam before serving or packing.

GOLDEN BRANDY BUNDT FRUITCAKE

Steps:

• Preheat oven to 300D F.
• Mix together almonds and fruit: Set aside.
• Mix together flour, baking powder and salt: Set aside.
• Grease Bundt pan well and lightly flour it.
• Cream shortening (or butter) and sugar well.
• Beat in eggs.
• Add vanilla.
• Blend flour mixture alternately with brandy into creamed shortening and sugar.
• Add almond and fruit mixture and mix well.
• Pour into prepared pan.
• Keep a pan of hot water on lowest shelf of oven while cake is baking.
• Bake for about 2 hours until cake tests done.
• Cool in pan 10-15 minutes, then turn out and cool completely on wire rack.
• Wrap cake in brandy soaked cloth and store in airtight container in fridge for several weeks.