Goldenbrandybundtfruitcake Recipes

BRANDY-AGED FRUITCAKE

Steps:

• Combine all the nuts and dried fruits with the lemon zest and juice. Add the 2/3 cup of brandy and toss to coat the fruit and nuts with the liquor. Cover the bowl and let it sit overnight.
• Preheat the oven to 350F. Line a 9" cake pan with a parchment round. (see note)
• Sift together the flour, baking powder, cinnamon,nutmeg, ginger and salt. Set aside.
• In a large mixing bowl, cream the butter and sugar until light and aerated. Scrape down the bowl and the beater. Add the eggs, two at a time. Mix until combined then scrape down the bowl and the beater.
• With the mixer running on low speed, add the dry ingredients in 3 batches and mix until combined. Fold in the soaked fruit and all the liquid.
• Pour the batter into the prepared cake pan and spread it out to an even layer. Bake until a toothpick poked in the center of the cake comes out clean, about 55 minutes. As soon as the pan is removed from the oven pour 1/4 cup of brandy over the top of the cake.
• Cool the cake to room temperature before removing from the pan. Wrap the cake in two layers of plastic wrap and set aside at room temperature.
• Once a week for at least 4 weeks, unwrap the cake and generously brush on all sides with more brandy.
• Unwrap the cake. Glue the cake to a cardboard cake circle using a dab of royal icing. Trim the cake cardboard to the same size as the cake. Place on another cardboard circle or serving plate. Ice the cake with apricot preserves.
• Roll the marzipan to a 14" round. Roll the marzipan onto the rolling pin then transfer and unroll onto the cake. Trim the marzipan flush with the bottom of the cake and board. Brush the marzipan with brandy.
• Roll the fondant to a 14" round and cover the cake over the marzipan. Trim the fondant flush with the bottom of the cake and board.
• Add dragees, stencils, glitter and marzipan holly or other decorations as you like.

JEWELTONE BRANDIED FRUITCAKE

Steps:

• 1. 2 days to 1 week before baking fruitcake: Place the cherries, pineapple, dates and orange and lemon peel in a large refrigerator container with a tight fitting lid. Pour the brandy over all and mix well. Store in refrigerator for 2 days to 1 week, stirring mixture at least once a day.
• 2. Preheat oven to 300 degrees F. Generously coat a 12 cup Bundt pan (or mold, or your own combination of baking pans.... mini bundt, loaf pans, etc.) with cooking spray. Baking time will vary depending on size of pans used. This recipe makes approximately 11 cups of batter. Set prepared baking pans aside.
• 3. Add walnuts to fruit mixture and mix well. Set aside.
• 4. In a large bowl, with electric mixer on medium speed, cream butter with sugar. Add eggs , one at a time, beating well after each.
• 5. Sift the flour, salt, soda, cinnamon, cloves, ginger and nutmeg in a large bowl. Add to creamed mixture alternately with the preserves.
• 6. Fold fruit mixture into the batter and mix until well combined. Turn batter into prepared baking pan(s). Batter should come to within 1/2" - 1" from top of pan.
• 7. Bake for 1 1/2 - 2 hours (for single cake) or until cake tests done when a toothpick is inserted near center. Let cool 20 minutes, then turn out onto rack. Cool completely. Pictured: individual mini-bundt cakes - baked for 1 hour 5 minutes
• 8. Make glaze: In a small saucepan over medium heat, combine the corn syrup and brandy and cook for about 3 minutes. Mix well. Brush a light coating over each cake. Arrange reserved cherries and pineapple on top to decorate. Brush with remaining glaze.
• 9. Wrap in waxed paper and then place in a plastic bag. Store in refrigerator. When ready to serve, remove from refrigerator and bring to room temperature.
• 10. PLEASE NOTE: Baking time for different size baking pans: regular size loaf pan: 1 hour 40 minutes, mini-loaf pan or mini-bundt pans: 1 hour 5 minutes These times may vary Just keep checking for doneness with a toothpick after suggested times.

UNCLE BILL'S CHRISTMAS FRUITCAKE WITH BRANDY

Steps:

• Remove pineapple rings from syrup.
• DO NOT USE SYRUP IN CAKE.
• Cut both red and green pineapple rings into chunks (about 6 chunks of each ring.) In a large mixing bowl, add red and green pineapple chunks, pecans, almonds, red and green maraschino cherries, mixed peel and raisins and mix well.
• Add the entire bottle of Brandy and mix well.
• Cover the bowl tightly with food film wrap and let stand overnight.
• During this marinate, mix at least two times.
• THE NEXT DAY.
• Preheat oven to 275 degrees F.
• Sift 3/4 cup of flour over marinated fruit and mix well to coat.
• Now sift an additional 1/2 cup flour over fruit and mix well again.
• In a mixing bowl cream butter; set aside.
• In a separate mixing bowl, beat eggs with 2 tablespoons of milk.
• Add baking soda and almond extract to the beaten eggs and mix well.
• Add remainder of 1 1/2 cups of flour over the fruit and mix well.
• Add creamed butter and egg mixture over fruit and mix well.
• Add granulated sugar, brown sugar, mace and cinnamon and mix very well.
• Prepare 3 bread pans (4" x 8" x 3" deep) with parchment paper (or brown paper.) Pour cake mixture equally into each pan to about 3/4" below top of pan.
• The cakes should be between 2" and 2 1/2" in thickness.
• Bake in preheated 275 F oven for 4 to 5 hours on the middle rack.
• If top of cake starts to brown too much, cover with aluminum foil and continue baking.
• Test cake for doneness with a wooden testing stick.
• If stick comes out dry, the cakes are done.
• Remove cakes from oven and let cool in pans.
• When cooled, remove from pans and place on metal racks for about 3 hours.
• Remove the brown paper carefully and discard.
• Baste the tops of each cake with Apricot Brandy or if desired with 151 Overproof Rum.
• Wrap each cake in about 4 thicknesses of cheese cloth.
• Now wrap each cake with 2 layers of heavy duty aluminum foil.
• Store the cakes in a cool place for at least 1 month before using (this is when they are best.) A few days before serving, unwrap the top of the foil and baste the cake through the cheesecloth with brandy or rum.
• Re-wrap and let sit for a few days.
• This cake freezes very well.

RICH BRANDIED FRUITCAKE

Steps:

• In large glass bowl, stir candied peel, raisins, currants, cherries, brandy and pineapple. Cover with plastic wrap and let stand for 12 hours or microwave at high for 3 mintues or until steaming, stir.
• In large bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time, beat in vanilla. In separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt and cloves, stir into batter, one-third at a time. Scrape fruit mixture over batter, sprinkle with pecans and almonds. Stir just enough to coat fruit and nuts evenly.
• Spoon into two 9x5 inch and one 5-3/4 by 3-1/4 inch parchment paper lined loaf pans, packing with back of spoon. Tap lightly on counter. Bake in center of 300 degree oven for about 1 1/4 hours for small loaf and 2 hours for large loaves or until tester inserted in center comes out clean. Let cool in pans on rack for 30 mintues. Turn out, right side up, onto rack. Let cool completely.
• Note: After one hour of baking place a piece of foil loosely over cakes. I assume this is to prevent the cake from browning too much.

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.