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Old Fashioned Fruitcake

Fruitcake

Old Fashioned Fruitcake

Old Fashioned Fruitcake

Old Fashioned Fruitcake – This Old English Fruitcake is dark and moist with plenty of spices and packed with plenty of sweet glacé fruit. It’s been a Christmas tradition in my family for decades and I happen to find this recipe online and thought it needed to be shared.  Family and the holidays have always been a special time of the year, Plano Texas Handyman also has a cookbook with traditional Christmas and holiday recipes that will tantalize your holiday season!!!!  Old Fashioned Fruitcake

Plano Texas Handyman Cookbook Page

Old English Fruitcake

Old English Fruitcake – It’s still weeks away, I know, but I’ve got a head start on a dark old English fruitcake for Spouse. It’s a real old English style, dense, dark fruitcake.

I think this one weighs in at between 7 and 8 pounds. It’s her absolute favorite. Tomorrow she goes to the rum spa for a soak and a wrap. The cake, that is, not Spouse!  Old Fashioned Fruitcake

Inspired by my Newfoundland upbringing, this dark English fruitcake with roots in the UK is one of my favorite things to look forward to at Christmas. This is a large cake meant to be served in small pieces.  Old Fashioned Fruitcake

Fabulous Fruitcake Recipe

Ingredients:
1 c. (2 cubes) softened butter
2-1/2 c. sugar
6 Eggs
2 tsp. brandy
4 c. flour
1-1/2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1-1/2# candied fruit
1# raisons
3/4# candied pineapple
3/4# candied cherries
Pecan halfs
light corn syrup
Old Camp Peach Pecan Whisky

STAND MIXER – add butter, sugar, and eggs (one at a time), mix until smooth and fluffy/creamy.  Add brandy and mix for another minute.

DRY INGREDIENTS – Sift flour, cinnamon, nutmeg and salt into another bowl.  Add to MIXER ingredients and blend until smooth, approximately another 2 minutes.

BAKING PAN – Grease (2) 6×15 pan loaves and flour.  Fill each pan 2/3 full with mixture.

BAKE – 275° oven. bake for 2-1/2 hours.  Remove from oven and brush the top with a liberal amount of light corn syrup.  Arrange pecan halves on top.  Return to oven and bake for another 30 minites

COOL – run knife around edges and let sit for 20 to 30 minutes

DREDGE – Turn cooled loaves upside down on cutting board.  pour 3 oz. of Peach Pecan Whiskey on each loaf.

WRAP – wrap each loaf in saran wrap making sure it is airtight.  Double cling wrap is the best.  Wrap an additional layer of aluminum foil over saran wrap.

STORE & FERMENT – store the wrapped loaves in a cool pace for two weeks which will blend and mellow this incredible fruitcake.

Old Fashioned Fruitcake

Old Fashioned Fruitcake

Worlds Best Fruitcake

 

 

tedvinci@gmail.com

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