Fruit Cake – a delicious recipe with butter, sugar, eggs, flour, salt, brandy. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl, cream butter.
2
Add sugar gradually, beating until light and lemon colored.
3
Add eggs, one at a time, beating well after each addition.
4
Gradually stir in flour and salt.
5
Add brandy.
6
In another bowl, mix together (all) raisins, currants, candied orange peel, walnuts, pecans, citron and candied cherries; add to cake mixture, mixing well.
7
Pour into a greased tube pan (or two small loaf pans).
8
Bake in oven at 325u00b0 for 1 hour or until cake tester inserted to the center comes away clean.
9
Insert on cake rack.
10
When cold, sprinkle with brandy; wrap in foil. Store in refrigerator or cool, dry place.
11
Occasionally loosen foil and spoon brandy over the cake.
12
Slice thinly.
2099
kcal
Calories
145
g
Fat
173
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 c. butter or margarine, 1 c. sugar, 5 eggs, 2 c. sifted flour, and more.
Yes, Fruit Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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