Brandy Fruit Cake

by tessa
(Alaska)

I found this recipe for brandy fruit cake that I love. I'm considering using it for my wedding.

Brandy Fruit Cake
1-1/2 pounds (3 cups) mixed diced candied fruit of your choice
2-1/2 cups chopped pecans
1 15-ounce package golden raisins
3 cups brandy
2 tablespoons butter, softened
2 tablespoons 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

In a large bowl, all of your fruit and 1/2 cup brandy. Toss to mix thoroughly, cover, and let stand for 3 to 5 hours at room temperature.

Preheat oven to 325°F. Using 1 tablespoon butter for each, butter two 9-inch loaf pans. Sprinkle each with 1 tablespoon of the breadcrumbs, and rotate to coat evenly.

Sift together the flour, baking powder, salt, allspice and cinnamon. In the large bowl of an electric mixer, cream 1 cup butter with the brown sugar. Add the eggs, one at a time, beating well after each addition, and continue to beat until light and fluffy. Add the flour mixture alternately with the coffee, stirring after each addition, until batter is just blended.

Pour batter over the fruit mixture and blend thoroughly. Spoon batter into prepared pans.

Bake in preheated oven for 1-1/2 hours or until done. Let cakes cool in pans for 20 minutes, and then turn out onto racks, and cool completely. Place each cake on a large sheet of aluminum foil. Sprinkle each cake with 1/4 cup brandy. (See Note, below) Wrap each cake tightly in the aluminum foil, sealing well. Store in a cool dark place.

After seven days, unwrap the cakes and sprinkle each with an additional 1/4 cup brandy. Rewrap. Repeat this procedure each week for the next two weeks. Then let the cakes mellow for a final week before serving.

Start this fruitcake about a month before you want to enjoy it!!