Rich Brandied Fruitcake Recipe

Name: Rich Brandied Fruitcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups candied peel; 3 cups seeded raisins; 1 cup dark seedless raisins; 1 cup currants; 1 cup halved candied cherry; 1 cup brandy or 1 cup rum; 1/2 cup diced candied pineapple; 1 cup butter, softened; 1 1/2 cups packed brown sugar; 3 eggs; 2 teaspoons vanilla; 2 cups flour; 1 1/2 teaspoons baking powder; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 1/2 teaspoon salt; 1/2 teaspoon clove; 1 cup chopped pecans; 1 cup chopped blanched slivered almond

Servings: persons

4 cups candied peel
3 cups seeded raisins
1 cup dark seedless raisins
1 cup currants
1 cup halved candied cherry
1 cup brandy or 1 cup rum
1/2 cup diced candied pineapple
1 cup butter, softened
1 1/2 cups packed brown sugar
3 eggs
2 teaspoons vanilla
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon clove
1 cup chopped pecans
1 cup chopped blanched slivered almond

1
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.
2
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.
3
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.
4
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.

1609

kcal

Calories

104

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 cups candied peel, 3 cups seeded raisins, 1 cup dark seedless raisins, 1 cup currants, and more.

Yes, Rich Brandied Fruitcake 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.

That's it — enjoy your meal!

Rich Brandied Fruitcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions