“This is my mother-in-law's recipe--a twist on fruitcake. You get a little taste of candied fruit in a yummy brandy pound cake. It is quite delicious.”
2hrs 20mins

Ingredients Nutrition


  1. Cream the cream cheese and the butter together until light and fluffy.
  2. Gradually add the sugar and cream well.
  3. Add the vanilla and brandy (or bourbon), mixing well.
  4. Add the eggs one at a time,beating well after each addition.
  5. Set aside 1/4 cup flour.
  6. Sift the remaining 2 cups flour, cornstarch and baking powder together.
  7. Gradually add the flour mix to the batter, mixing well.
  8. Dredge the pecans and candied fruit in the 1/4 cup flour, coating all pieces thoroughly.
  9. (this keeps them from all sinking to the bottom of the cake as it bakes) Fold the pecans, candied fruit and any flour residue into the cake batter.
  10. Grease a bundt pan very heavily with Crisco, and sprinkle the 3 tablespoons of sugar evenly in the bottom of the cake pan over the Crisco.
  11. Pour the cake batter into the bundt pan.
  12. Bake at 325 degrees for 30 minutes.
  13. Then reduce the oven heat to 300 degrees and bake for another 1 hour and 20 minutes.

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