Uncle Bill's Christmas Fruitcake With Brandy Recipe

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Uncle Bill's Christmas Fruitcake With Brandy
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Ingredients
20
Count
Nutrition
165
Calories
Total time
360
Minutes
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Ingredients:

Directions:

  1. Remove pineapple rings from syrup.
  2. DO NOT USE SYRUP IN CAKE.
  3. 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.
  4. Add the entire bottle of Brandy and mix well.
  5. Cover the bowl tightly with food film wrap and let stand overnight.
  6. During this marinate, mix at least two times.
  7. THE NEXT DAY.
  8. Preheat oven to 275 degrees F.
  9. Sift 3/4 cup of flour over marinated fruit and mix well to coat.
  10. Now sift an additional 1/2 cup flour over fruit and mix well again.
  11. In a mixing bowl cream butter; set aside.
  12. In a separate mixing bowl, beat eggs with 2 tablespoons of milk.
  13. Add baking soda and almond extract to the beaten eggs and mix well.
  14. Add remainder of 1 1/2 cups of flour over the fruit and mix well.
  15. Add creamed butter and egg mixture over fruit and mix well.
  16. Add granulated sugar, brown sugar, mace and cinnamon and mix very well.
  17. 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.
  18. The cakes should be between 2 and 2 1/2 in thickness.
  19. Bake in preheated 275 F oven for 4 to 5 hours on the middle rack.
  20. If top of cake starts to brown too much, cover with aluminum foil and continue baking.
  21. Test cake for doneness with a wooden testing stick.
  22. If stick comes out dry, the cakes are done.
  23. Remove cakes from oven and let cool in pans.
  24. When cooled, remove from pans and place on metal racks for about 3 hours.
  25. Remove the brown paper carefully and discard.
  26. Baste the tops of each cake with Apricot Brandy or if desired with 151 Overproof Rum.
  27. Wrap each cake in about 4 thicknesses of cheese cloth.
  28. Now wrap each cake with 2 layers of heavy duty aluminum foil.
  29. 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.
  30. Re-wrap and let sit for a few days.
  31. This cake freezes very well.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 164.67 Kcal (689 kJ)
Calories from fat 79.66 Kcal
% Daily Value*
Total Fat 8.85g 14%
Cholesterol 14.68mg 5%
Sodium 23.52mg 1%
Potassium 148.15mg 3%
Total Carbs 19.36g 6%
Sugars 12.71g 51%
Dietary Fiber 1.73g 7%
Protein 4.05g 8%
Vitamin C 1.8mg 3%
Iron 0.9mg 5%
Calcium 32.5mg 3%
Amount Per 100 g
Calories 341.44 Kcal (1430 kJ)
Calories from fat 165.17 Kcal
% Daily Value*
Total Fat 18.35g 14%
Cholesterol 30.44mg 5%
Sodium 48.78mg 1%
Potassium 307.18mg 3%
Total Carbs 40.13g 6%
Sugars 26.35g 51%
Dietary Fiber 3.58g 7%
Protein 8.4g 8%
Vitamin C 3.8mg 3%
Iron 1.8mg 5%
Calcium 67.4mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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