Today is National Brandied Fruit Day so what better way than to celebrate this day than to make a fruit cake that has the brandied fruit in it .. a really wonderful cake that is simply so delicious
I really love a good fruit cake especially around Christmas and this cake would be so good for the holiday season too
This great recipe has been brought to you by texascooking.com website , thanks for sharing it with us
Here below is an excerpt from the website along with the ingredients you will need
I didn’t think I liked fruitcake until I started making my own. Start this fruitcake about a month before you want to enjoy it. This recipe makes two 9-inch loaf cakes, so you’ll have one for yourself and one to give. OR do as we have done in our photo, above, and use a 10-inch springform pan to make one great big lovely fruitcake.In this instance, I used 1/2 cup less brandy than the recipe calls for. After it was baked and cooled, I wrapped it well in two large pieces of heavy-duty aluminum foil. A week later, I unwrapped it and sprinkled 1/4 cup of brandy on the top, turned the fruitcake over and sprinkled the other side with 1/4 cup brandy. I repeated that task for the next two weeks, and a week after the last brandy spike, I could wait no longer. It was ready — moist, fragrant, delicious.
- 1-1/2 pounds (about 3 cups) mixed diced candied fruit
(dates, dried cherries, candied pineapple, etc. — your choice [Buy Candied Fruit] - 2-1/2 cups chopped pecans
- 1 15-ounce package golden raisins
- 1/2 cup brandy, for soaking fruit
- 2 tablespoons butter, softened
- 2 tablespoons fine dry breadcrumbs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1 cup additional butter, softened
- 2 cups firmly packed light brown sugar
- 4 eggs
- 3/4 cup brewed coffee
- 2 cups additional brandy, for sprinkling
- Additional whole pecans, candied fruit, etc., for decorating
To get the full written recipe :http://www.texascooking.com/recipes/fruitcakebrandied.htm
The National Brandied Fruit Day is celebrated on October 20. Brandied fruit are made with sweet fruit (either fresh or dried) soaked and marinated in brandy and sugar. They are usually used as a topping on cakes, pies, or ice cream.
Brandied fruit (also known as brandy fruit) were quite popular in the 1970s, but have fallen out of fashion since then. Perhaps the National Brandied Fruit Day is an attempt to revive interest in this dish. Brandied fruit can be made with different kinds of brandy such as cognac, applejack, schnapps, kirschwasser etc.
If you want to celebrate the National Brandied Fruit Day, you should start making brandied fruit in advance because it takes at least one week for the fruit to get properly soaked with brandy. How to make brandied fruit?
In a large bowl, combine 1 cup dried apricots, 1 cup plump prunes, 1 cup dried figs, 1/2 cup raisins, 1/2 cup dried cherries. Put 1/4 of the fruit in a lidded glass jar. Add 1/2 tsp raw sugar, 2 long strips clementine peel, 2 thin slices ginger, and 1 star anise pod. Repeat 3 more times. Pour over about 375 ml brandy (the liquid should barely cover the fruit). Seal the jar with a lid. Let sit for at leas one week before eating.
Of course, you are welcome experiment with different combination of fruit and spices.
Article Source :https://anydayguide.com/calendar/693
