Cherry Nut Fruit Cake

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IngredientsFruit Cake

  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¾ cup dates, pitted and chopped
  • 8 ounce red candied cherries
  • 8 ounce green candied cherries
  • ¾ cup dried apricot halves
  • ½ cup golden raisins
  • 9 ounces candied pineapple
  • 2 ½ cups pecan halves
  • 3 eggs, lightly beaten
  • ½ cup light corn syrup
  • 2 tablespoons peach brandy

Directions

This fruitcake should be made 3 to 4 weeks before serving to allow for proper aging and flavors to meld.

  1. Preheat oven to 300⁰.  Lightly grease a 9” x 5” loaf pan.  Place parchment paper on bottom and sides of pan, and grease the parchment paper or spray it with cooking spray.
  2. Set aside 10 – 12 pecans and 3 red and 3 green cherries aside to decorate the top of the fruitcake.
  3. Mix together flour and baking powder in a large mixing bowl.
  4. Add the dates, apricot halves, cherries, pineapple, and pecans to flour.  Stir to coat well.  Add eggs to fruit mixture; stir well. 
  5. Pour the batter into the prepared pan, making sure to press the mixture very firmly into the pan to eliminate air bubbles.
  6. Take the cherries that were set aside and cut in half.  Use the halved cherries and pecans to decorate the top of the fruitcake. 
  7. Bake for 1 hour and 45 minutes, or until cake tests done.  Let cool in pan for 15 minutes.  Remove the cake from the pan, peel off the parchment paper, and set it aside.
  8. Brush corn syrup all over the top and sides of cake, then brush it with peach brandy.  Rewrap the cake in the used parchment paper, and then in aluminum foil for storage.  Brush the cake with 2 tablespoons of peach brandy each week until ready to serve.
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