This is my own Christmas Fruitcake recipe I have been making for years.
Fruits are better soaked ahead of time, but will be just as good steaming them in water hours before being used.
I bake these about mid November or the first saturday of Advent.
By Christmas, the cakes are sinful.
SERVING: Makes 6 (8 x 4-inch) fruitcakes.
- 1 pound butter or margarine, softened
- 1 pound sugar (I use brown sugar, but granulated white sugar is fine)
- 2 pounds all-purpose flour
- 1 tbsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. nutmeg, freshly grated
- 1/2 tbsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1 tbsp. unsweetened cocoa
- 1 tbsp. instant coffee, dissolved in 1 tbsp. hot water
- 1/2 tsp. ground ginger
- 2 pounds dark raisins
- 1/4 pound pitted prunes
- 1 pound candied and/or glace fruits
- 1 (16 ounce) jar maraschino cherries, drained
- Chopped walnuts, to taste
- About 1 cup whole or chopped almomds
- 1 tbsp. vanilla extract
- 1 1/2 tsp. almond extract
- 1 bottle good quality brandy
- 1 bottle port (optional)
- 12 eggs, well beaten
- In a blender, puree prunes with a little rum.
- Place raisins in a medium saucepan and steam on low heat in about 1/2 cup water, until plumped.
- Transfer to a large bowl. Pour about 1 cup port and 1 cup brandy over raisins, add pureed prunes.
- Let stand, covered at room temperature overnight.
- Sift flour, baking powder, baking soda, salt, cocoa, and spices together in large bowl.
- Add candied fruit (or glace fruits) and stir well. Set aside.
- Cream butter (or margarine, if using) and sugar with electric mixer until light and fluffy.
- Add beaten eggs a little at a time, beating well after each addition. Stir in half the flour mixture.
- Add raisin mixture, stir well with a wooden spoon.
- Add coffee, then stir in the remaining flour mixture.
- Fold in nuts and drained maraschino cherries. Add vanilla and almond extracts.
- Grease and flour 6 (1 pound/8 x 4-inch) loaf pans.
- Line bottom and sides of pans with parchment paper or grease-proof baking paper.
- Fill each pan up leaving about 1/4 inch space from the top.
- Bake in a preheated 250 degree F/120 degree C oven for about 2 hours or until toothpick comes out clean.
- As soon as the cakes come out of the oven, pour a mixture of remaining brandy and port over hot cakes.
- Let cool in pans.
- Wrap in 2 layers of plastic wrap and then in aluminum foil. Every two or three days pour the brandy mixture over cakes.
Keep fruitcakes at room temperature. Do not refrigerate.