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Delicious fruitcake soaked in brandy served on a festive table

Brandied Fruit Cake

A delightful, moist cake infused with brandied dried fruits and warm spices, perfect for holiday gatherings or cozy afternoons.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 16 slices
Course: Dessert, Holiday
Cuisine: American, Baked Goods
Calories: 275
Ingredients Method Notes

Ingredients
  

Dried Fruits
  • 1 cup Golden Raisins Adds a burst of sweetness.
  • 1 cup Zante Dried Currants Offers complexity and depth.
  • 1 cup chopped California Prunes Provides moisture and binds the cake.
  • 1 ½ cups Various Dried Fruit (Apples and Apricots) Adds sweetness and fragrance.
Liquids
  • 1 1/2 cups Brandy Infuses the fruits with flavor.
Baking Essentials
  • 3 large Eggs Gives structure and richness.
  • 1 cup Vegetable Oil Can substitute up to ½ cup with Applesauce.
  • 2 cups Brown Sugar Adds deep sweetness.
  • 1 Tbsp Vanilla Extract For aromatic flavor.
  • 3 cups Flour Main body of the cake.
  • 1 Tbsp Cinnamon Warm and spicy essence.
  • 2 tsp Baking Soda For rise.
  • ½ tsp Baking Powder Additional leavening.
  • 2 tsp Ground Allspice Warm, sweet flavor.
  • 1 tsp Salt Balances sweetness.
  • 1 tsp Nutmeg Brings comfort and warmth.
  • 1 tsp Ground Cloves Aromatic kick.
Fruits and Nuts
  • 2 cups shredded Zucchini Keeps the cake moist.
  • ¾ cup Chopped Pecans Adds crunch.
  • ¾ cup Chopped Walnuts Another textural element.

Method
 

Preparation
  1. In a large airtight container, soak your dried fruits in 1 1/2 cup Brandy overnight, turning occasionally.
  2. Preheat your oven to 325°F (160°C).
  3. In a large bowl, whisk together eggs, vegetable oil, brown sugar, and vanilla until smooth.
  4. In another bowl, whisk together flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves.
  5. Combine the dry mixture into the wet ingredients, stirring gently until just combined.
  6. Fold in zucchini, chopped pecans, walnuts, and drained brandy-soaked fruits.
  7. Prepare two loaf pans with non-stick spray and parchment paper, then divide the dough evenly.
Baking
  1. Bake in the preheated oven for 60-70 minutes or until a toothpick comes out clean.
  2. Once cool, sprinkle each loaf with 1 Tbsp of additional Brandy.
  3. Wrap each loaf in cheesecloth soaked in brandy, then tightly in aluminum foil.
  4. Store in a cool, dry place and check weekly, spritzing with brandy if needed.
Serving
  1. After aging, unwrap and enjoy your Brandied Fruit Cake.

Notes

Mix dried fruits for varied flavors. Ensure they are well-soaked for maximum brandy flavor. Check moisture levels in cheesecloth regularly for optimal aging.