Brandy Nut Fruitcake -- Quad-Cities Online Recipe Book
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Brandy Nut Fruitcake

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Ingredients

3 cups coarsely chopped English walnuts
1 cup chopped dates
1/2 cup raisins
1-1/2 cups halved maraschino cherries
3/4 cup all-purpose flour
1/2 teaspoon baking powder
3/4 cup sugar
1/2 teaspoon salt
3 large eggs
1 cup chopped dates
1/2 cup light raisins
1/2 cup plus 2 tablespoons apricot brandy

Instructions

Combine the walnuts and fruits. Stir together flour, baking powder, sugar and salt. Add this dry mixture to fruit and nut mixture, tossing to coat well. Beat eggs until frothy, add 2 tablespoons of the apricot brandy. Pour over the other mixture, mix well. Pour batter into a greased and floured 9x5x3-inch loaf pan. Bake in a 300 degree oven for one hour and 45 minutes. Cool in pan. Remove. Moisten two or three layers of cheese cloth (large enough to cover entire fruitcake) with 1/4 cup of the apricot brandy. Wrap the cake with the moistened cheese cloth, then in foil. Secure tightly. Store in refrigerator. In a week or two, moisten the cheese cloth again with the remaining apricot brandy. Re-wrap as before in cloth and foil. Store again in refrigerator for at least another week or longer if you prefer. Makes 1 fruit cake.

Dolores Donnelly
Moline



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