Brandied Fruit Cakes

Brandied Fruit Cakes Recipe - Delicious and Flavorful Dessert from the USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 1.5 - 3.5 hours | Servings: 10-12

Introduction

Brandied Fruit Cakes are a timeless classic that brings warmth, richness, and a touch of luxury to any gathering. This recipe is designed to create a dark, moist cake that is rich with fruits and has mingled flavors of spices, honey, and brandy. Perfect for the holiday season, or any time you want to treat yourself and your loved ones to something special, this cake is a testament to the art of baking and the joy of sharing.

History

The tradition of fruit cakes dates back to ancient Rome, where pomegranate seeds, pine nuts, and raisins were mixed into a barley mash. Over the centuries, the recipe evolved, especially in Europe, where it became a holiday staple. The addition of brandy or other spirits to the cake is a relatively modern innovation, designed to preserve the cake and enrich its flavors. This particular recipe, with its generous assortment of fruits, nuts, and spices, soaked in brandy, is a nod to the rich history of fruit cakes and their place in celebratory feasts.

Ingredients

4.5 cups raisins
2.25 cups currants
0.5 lb (227 g) soft butter or margarine
0.5 lb (227 g) soft shortening
2 cups sugar
1 tbsp vanilla extract
1 tbsp almond extract
12 eggs
1 cup orange juice concentrate (not thawed)
0.5 cup honey
4.5 cups unsifted all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
0.5 tsp ground cloves
1 cup pitted dates, cut up
2.25 cups candied cherries
1 cup blanched almonds, halved

How to prepare

Use 2 tube pans, each measuring 10x4, or 5 loaf pans.
Line the pans with 2-3 layers of brown paper or 1 layer of heavy foil, and grease them well with unsalted shortening.
I prefer to use lard for greasing and do not need to line the pans with paper.
Wash the raisins and currants, and dry them thoroughly between paper towels.
Beat the butter and shortening together very thoroughly until smooth and fluffy, then gradually add the sugar while continuously beating.
Blend in the vanilla and almond extract.
Add the eggs one at a time, beating after each addition.
Beat in the orange juice and honey. The batter may appear separated, but it will not affect the results.
Sift together the remaining dry ingredients.
In a large mixing bowl, mix the prepared fruits and almonds, then add the sifted dry ingredients and mix well to coat the pieces.
Scrape the egg and butter mixture into the bowl, and using your hands, combine everything very thoroughly.
Fill each pan about 0.75 full.
Preheat the oven to 275°F (135°C).
Bake the cakes for 1.5 to 3.5 hours, depending on the size of the pans used.
After the first hour or so, place a pan of water on the bottom of the oven to prevent the cakes from drying out.
When the cakes test done, remove them from the oven and let the pans stand on racks until the cakes are completely cooled.
Remove the cakes from the pans and peel off the paper linings.
Let the cakes ripen for 4-5 weeks before serving.
This recipe makes a dark, moist cake that is rich with fruits and has mingled flavors of spices, honey, and more.
If desired, the recipe may be halved with good results.
When they come out of the oven, let them sit for a few minutes, then take them out of the pans while still fairly hot.
Let them cool for approximately 15-20 minutes, then pack them while still warm.
Pour 0.25 to 0.5 cup of brandy (apricot, orange, or cherry) onto the cakes, wrap them in a double thickness of plastic wrap, and then securely wrap them in tin foil.
Store the cakes in a cool basement and turn them every couple of days to ensure that the brandy diffuses throughout the whole cake.

Variations

Consider adding or substituting different dried fruits, such as apricots or figs, to suit your taste. For a nut-free version, omit the almonds.

Cooking Tips & Tricks

To ensure your Brandied Fruit Cake turns out perfectly, consider the following tips:

- Ensure all ingredients, especially eggs and butter, are at room temperature before starting.

- When mixing the batter, do so gently to avoid crushing the fruits.

- The cake's flavor deepens and improves with age, so make it ahead of time if possible.

- For a non-alcoholic version, use fruit juice in place of brandy.

Serving Suggestions

Serve slices of Brandied Fruit Cake with a dollop of whipped cream or a side of vanilla ice cream. For a festive touch, garnish with powdered sugar or a drizzle of brandy before serving.

Cooking Techniques

The slow baking technique is crucial for this cake, allowing it to cook thoroughly without drying out. Placing a pan of water in the oven helps maintain moisture during the long baking process.

Ingredient Substitutions

For a healthier version, substitute the sugar with a natural sweetener like maple syrup, and use whole wheat flour instead of all-purpose flour.

Make Ahead Tips

This cake tastes better as it ages, so make it at least 4-5 weeks before you plan to serve it. The brandy not only flavors the cake but also acts as a preservative.

Presentation Ideas

For an elegant presentation, serve the cake on a decorative plate, garnished with fresh berries and mint leaves. A light dusting of powdered sugar can also add a festive touch.

Pairing Recommendations

Pair Brandied Fruit Cake with a strong coffee or a sweet dessert wine, such as Port or Sherry, to complement its rich flavors.

Storage and Reheating Instructions

Wrap the cake in plastic wrap and then foil, and store it in a cool, dry place. If you've already cut into it, store the remaining cake in the refrigerator to keep it fresh. There's no need to reheat, but if you prefer it warm, a short time in a low oven or microwave will do the trick.

Nutrition Information

Calories per serving

A single serving of Brandied Fruit Cake is quite calorie-dense, with calories ranging from 400 to 600, making it a treat best enjoyed in moderation.

Carbohydrates

A single serving of Brandied Fruit Cake is rich in carbohydrates, primarily from sugar and fruits. The total carbohydrate content can vary but expect around 60-80 grams per serving. This high carbohydrate content provides energy, making it a dense, energy-rich food.

Fats

This cake is also high in fats due to the use of margarine, shortening, and eggs. A single serving may contain between 20 to 30 grams of fat, contributing to the cake's moist texture and rich flavor.

Proteins

Each serving of Brandied Fruit Cake provides a modest amount of protein, around 5-10 grams, coming mainly from the eggs and almonds used in the recipe.

Vitamins and minerals

The fruits and nuts in this cake offer a range of vitamins and minerals, including Vitamin C from the orange juice concentrate, Vitamin A from the eggs, and various B vitamins. Minerals include calcium from the almonds and iron from the dried fruits.

Alergens

Common allergens in this recipe include eggs, nuts (almonds), and gluten (from all-purpose flour). Those with sensitivities should take caution.

Summary

Brandied Fruit Cake is a rich, dense cake that is high in carbohydrates, fats, and calories, with moderate protein content. It also contains valuable vitamins and minerals from its diverse ingredients.

Summary

Brandied Fruit Cake is a luxurious, rich treat that combines the sweetness of dried fruits with the depth of brandy and spices. Perfect for special occasions, this cake is a celebration of flavors and textures that have been enjoyed for centuries. With careful preparation and patience, you can create a dessert that's both a delight to the senses and a link to the rich tapestry of culinary history.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Brandied Fruit Cakes. It was a crisp autumn day, the leaves were turning vibrant shades of red and orange, and there was a slight chill in the air. I was visiting my dear friend Martha, who was known in our small town for her incredible baking skills.

As soon as I walked into Martha's cozy kitchen, I was greeted by the warm aroma of cinnamon and nutmeg. She had just taken a batch of fruit cakes out of the oven, and they looked absolutely divine. The cakes were golden brown and studded with plump raisins, candied cherries, and crunchy pecans.

Martha poured us each a cup of steaming tea and offered me a slice of the fruit cake. As I took my first bite, I was transported to a world of rich flavors and textures. The cake was moist and dense, with just the right amount of sweetness. The brandy soaked fruits added a luxurious touch that made the cakes truly special.

I couldn't help but ask Martha for the recipe. She smiled and handed me a stained index card with faded writing. "This recipe has been passed down in my family for generations," she said. "I'm honored to share it with you, my dear friend."

I carefully copied down the ingredients and instructions, making sure to capture every detail. Martha patiently answered my questions and offered tips and tricks to ensure that my fruit cakes would turn out just as delicious as hers.

Back at home, I gathered all the ingredients I needed to make the Brandied Fruit Cakes. I measured out the flour, sugar, butter, and eggs, and started soaking the raisins, cherries, and pecans in brandy. The kitchen was filled with the sweet scent of vanilla and spices as I mixed the batter together.

As the cakes baked in the oven, I could hardly contain my excitement. The anticipation of tasting the finished product was almost unbearable. When the timer dinged and I pulled the cakes out of the oven, they looked just like Martha's - golden brown and bursting with fruit.

I brushed each cake with a generous amount of brandy glaze and let them cool on a wire rack. The aroma of brandy and fruit filled the kitchen, making my mouth water in anticipation. Finally, it was time to taste the fruits of my labor.

I sliced into one of the cakes and took a bite. The flavors exploded in my mouth - the sweetness of the raisins and cherries, the crunch of the pecans, and the rich, buttery cake all melded together in perfect harmony. The brandy added a depth of flavor that elevated the cakes to a whole new level.

I packaged up a few of the Brandied Fruit Cakes to share with friends and family. Their eyes lit up when they tasted the cakes, and they all asked for the recipe. I happily obliged, passing on the legacy of Martha's family recipe to others who would appreciate its deliciousness.

Since that fateful day in Martha's kitchen, I have made Brandied Fruit Cakes every holiday season. Each time I bake them, I think of Martha and the generosity she showed in sharing her treasured recipe with me. The cakes have become a beloved tradition in my own family, bringing joy and warmth to our gatherings.

As I sit here with a cup of tea and a slice of Brandied Fruit Cake in hand, I can't help but feel grateful for the friendships and memories that have been woven into this recipe. It's more than just a dessert - it's a connection to the past, a celebration of tradition, and a reminder of the simple pleasures that bring us together. And for that, I am truly thankful.