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Recipe: Holiday Brandied Fruit Cake (using dried cherries, raisins, nuts and candied pineapple)

Desserts - Cakes
HOLIDAY BRANDIED FRUIT CAKE

1 cup Champagne (Demi-Sec)
1 cup Brandy
1 1/2 cups dried cherries
1 pound butter, melted
2 cups sugar
1/2 teaspoon salt
Grated zest of 1 lemon
8 eggs
2 cups cake flour
1 tablespoon baking powder
1 1/2 cups walnuts
2 1/2 cups pecans
1 1/2 cups golden raisins
2 cups glazed/candied pineapple, cut into small chunks

In a small pot, heat the Champagne, Brandy and cherries over the medium flame. Cook until the cherries are plumped and most of the liquid has evaporated. Cool.

Mix together the butter, sugar, salt and lemon zest. Beat the eggs in one at a time.

Mix together the flour and baking powder. Slowly add to the sugar mixture and mix until just incorporated.

Drain the cooled cherries and add to the batter. Mix well, then fold in walnuts, pecans, raisins and pineapple chunks. Put in 6 small greased and floured, paper-lined loaf pans.

Bake for approximately 45 minutes at 350 degrees F until the tops are brown and the cake springs back to the touch.

Makes 6 small loaves
Source: The California Wine Country Herbs and Spices Cookbook by Virginia Hoffman and Robert Hoffman
MsgID: 0225798
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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