Mom's Fruitcake with Brandy Tasty Recipes
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| Mom's Fruitcake with Brandy |
"This is the fruitcake my mom crafted from the time I was a touch girl. It isn't full of the citrus culmination and I've never met everybody who did not like it. You may also replacement wine or fruit juice for the brandy."
Ingredients :
- 1 cup dried currants
- 2 cups raisins
- three cups boiling water to cowl
- 1 cup candied cherries
- 1 (sixteen ounce) package gum drops, no licorice ones
- 2 cups pitted dates, reduce in half
- 1 1/four cups walnuts
- 1 teaspoon floor cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons ground allspice
- 1/4 cup brandy
- 1 cup apple jelly
- 1 1/four cups butter
- 3 cups white sugar
- 7 eggs
- 1 teaspoon vanilla extract
- five cups all-motive flour
- 1 teaspoon baking soda
Instructions :
| Prep : 30M | Cook : 30M | Ready in : 4H |
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- Pour boiling water over raisins and currants to cowl. Let steep for five mins, then drain. In a completely large bowl combine currants, raisins, gum drops, candied cherries, pitted dates, walnuts, spices, brandy and jelly. Stir to combo. Cover and allow stand overnight.
- Preheat oven to 275 levels F (one hundred thirty five stages C). Grease three 8x4 inch loaf pans.
- Cream the butter and the sugar together until mild and creamy. Add the eggs one at a time, blending well after every one. Stir within the vanilla. Sift the flour and baking soda collectively. Blend in the flour combination alternately with the fruit mixture. Pour evenly into three loaf pans.
- Bake at 275 degrees F (135 levels C) for two-1/4 to 3 hours or till a toothpick inserted within the middle of the loaves comes out smooth.
Notes :
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