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“Wonderful fruitcake soaked in peach brandy or pineapple juice. This is at least a 5 pound cake.”
READY IN:
720hrs 30mins
YIELD:
2 loaf cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop nuts and fruits into medium size pieces.
  2. Dredge with part of the flour.
  3. Cream butter with sugar until fluffy.
  4. Beat eggs well; add sugar and butter.
  5. Sift remaining flour and baking powder together.
  6. Fold into eggs and butter.
  7. Add flavorings to nut and fruit; mix.
  8. Pour into greased paper lined tube pan (or 2- 9x5 loaf pans.)
  9. Place in cold oven.
  10. Bake at 250 degrees for 3 hours.
  11. When done, take out of pan s) to cool or wire rack.
  12. After cool, wrap a smooth, clean dish towel around cake.
  13. Put into a plastic container that seals up well and pour 2-3 cups liquid (brandy or juice) over cake.
  14. Put lid on and store in refrigerator.
  15. Turn cake over every day so a different part of the cake is in the liquid.
  16. If the towel seems to dry out, pour on more liquid.
  17. After a week turn cake less frequently.
  18. Don't even think about cutting it until it has ripened at least a month.
  19. Yes, a month.

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