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Dad's Pride Fruitcake

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“Dad's Pride Fruitcake”
READY IN:
73hrs 15mins
YIELD:
4 LOAVES
UNITS:
US

Ingredients Nutrition

Directions

  1. 2 DAYS before: Combine chopped dried figs, chopped dried pears, chopped dried apricots, chopped dried prunes, golden raisins, currants with brandy cover.
  2. 1 DAY before: Cut marzipan into 1/2 inch pieces place on plate in single layer, wrap in plastic wrap and freeze.
  3. BAKING DAY: Generously spray 4 8 x 33/4 x 21/2 disposable loaf pans with pan spray Preheat oven to 325°F.
  4. Beat 1 1/2 cups butter, sugar and brown sugar in large bowl until light.
  5. Beat in eggs 1 at a time, then vanilla, cardamom, nutmeg and salt.
  6. Stir in flour in 4 additions.
  7. Stir in dried fruit mixture and any soaking liquid from bowl, crumbled mincemeat, dates and nuts Gently stir in frozen marzipan pieces.
  8. Evenly spoon batter among prepared pans.
  9. Place pans on baking sheet.
  10. Bake until tester inserted into center of cakes comes out clean, about 1 hour 15 minutes.
  11. Cool cakes completely in pans on racks.
  12. You'll need 4 sections of cheese cloth Dip cheesecloth in brandy wrap each cake, wrap that in aluminum foil and put the cakes some place to season.
  13. Check it once a week to and re-soak cloth.
  14. (the cloth if it has dried out) Allow to season at least 3 weeks.

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