It’s Brandied Fruit Day

Among other things such as Chicken and Waffles Day. Chicken and Waffles has an amazing history. That said, I don’t care much for syrup on my chicken or waffles without syrup. If you do, great – you’ll love my Perfect Midnight Meal.

On the other hand, maybe you’re more a Brandied Fruit fan. I actually went looking for Brandied Fruit recipes – most of which involved a skill I have yet to develop – canning. Not one to give up, I thought maybe – just maybe we could do something with brandied fruit. Hum, what to do with fruit? Why, bake a Fruitcake, of course.

In our house, Kiddo and I secretly like Fruitcake. Fruitcake gets such a bum rap. But it’s really pretty tasty. Throw brandy into the mix (literally) and it’s all the more better. Now I don’t know about you, but as we head into the holiday season, I begin rummaging through my collection of recipes – cakes, cookies and candies to see what the “From My Kitchen to You” baking traditions have in store. It’s such a magical time.

That’s when I came across this recipe for a fruitcake that could be turned into a Brandied Fruitcake. Perfect for National Brandied Fruit Day, don’t you think?

Happy Baking Everyone!

Brandied Fruitcake
Brandied Fruit
1-1/2 cups whole Red Candied Cherries
1-1/2 cups whole Green Candied Cherries
3 cups diced Candied Pineapples
10 oz Golden Raisins
1 cup Brandy

In a non-reactive bowl with a lid, place cherries, pineapples and raisins. Pour brandy over the fruits. Cover and place in a dark place for 24 hours. Drain fruits before using, retaining the brandy for later.

Fruitcake
5 large Eggs
16 oz Walnut Halves
1 cup Shortening
1 cup Sugar
1/4-cup Vanilla Extract
3 cups Flour
3 teaspoon Baking Powder
1 teaspoon Salt

Allow eggs to fully come to room temperature before using. Once the fruits have been drained, add walnuts to the mix. Stir and set aside.

Heat oven to 300-degrees. Grease and flour a 10-inch tube pan. Set aside.

In a mixing bowl, cream shortening and sugar together until light and fluffy, about 6 minutes. Eat in eggs and vanilla. Set aside.

In another bowl, sift together flour, baking powder and salt. Add to the creamed mixture, mix dry ingredients with wet ingredients until fully incorporated. Pour batter over the brandied fruit, stir to coat.

Spread fruitcake batter out in the prepared tube pan. Bake in the warm oven until a cake tester inserted in the center comes out clean, about 2 hours. Check after 90 minutes, watch closely. Once baked, remove from oven and cool in the pan for 10 minutes.

Remove cake from pan, place on a wire rack and cool completely.

Brandied Glaze
Reserved Brandy
Additional Brandy
3/4-cup Powdered Sugar
Cheesecloth as needed

Place reserved brandy from the fruit into a measuring cup. Add additional brandy as need to measure 1-cup of brandy.

Sift powdered sugar into a bowl. Pour brandy over the sugar, whisk to dissolve.

Place cooled fruitcake on a piece of cheesecloth large enough to wrap over the cake completely, wrap cake. Place cake on a shallow rimmed dish. Pour glaze over the cake through the cheesecloth, allowing it to soak in. Place in a cool, dark place for at least 24 hours.

Unwrap cake, place on a cake platter. Slice and serve at room temperature.

Original Recipe: Taste of Home

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I turn to You, Lord, in time of trouble, and You fill me with the joy of salvation