This brandied fruit cake is a family tradition. Packed with real dried fruits, and loads of brandy, this will make you and your family a believer in real fruit cake!
I’m making it a personal mission to change the world’s mind about fruit cake.
No, this isn’t your great aunt Nina’s technicolor fruit cake with those horrendous candied things that call themselves fruits – this is the real deal here friends.
Brandied fruit cake makes for a great gift!
As a family, we don’t usually give gifts – instead opting for cards and a few homemade treats along the way. This brandied fruit cake is the most coveted of baked goods during the holiday season, and if you’re lucky enough to receive it you are indeed a very special person.
As hoaky as it sounds, creating things and baking for others is how I show my love – it is my love language.
This fruit cake speaks to me on a very emotional level… and with that I have gone off the deep end.
But there are a few secrets you will need to master this ever-so-perfect fruit cake. And it includes a full fifth of brandy. Intrigued? Thought so!
How long does this brandied fruit cake recipe take?
This recipe will take time, but rest assured if you start it now, you won’t be sorry when you’re sitting by a fire this Christmas surrounded by those dearest to you and a slice of this with brandied cider in one paw and a slice of this fruit cake in another.
The process does take time, two weeks from start to finish to get the perfect age on the bread. Yes, it is aged!
The origins of this recipe come from my step-dad’s neighbor, long before our families merged, and since then (nearly 25 years) it’s remained a tradition in our merged home, and now it is a tradition in mine and Ben’s.
What is the dish count for this brandied fruit cake?
- 2 Loaf Pans
- 1-2 Quart Jars
- 1 Large Mixing Bowl
How to make brandied fruit cake:
Start now, and you’ll be ready by Christmas. Combine all the dried fruits together in an airtight container, and cover the fruits with brandy to soak. Lots of brandy folks.
Twirl and shake the jar to mix the fruits and ensure all the fruits are equally soaked overnight. If you are a real rebel, you can soak it for a week or more!
When you are ready to bake the bread, drain the fruit and brandy and make sure to save the brandy syrup to pour right into your wintery hot ciders and toddies. It’s otherworldly. You can pour the brandy syrup into a glass mason jar and store it in your fridge. It will keep for a long time.
Enjoy this recipe, from my family to yours! I hope it takes its place among your family traditions, too.
Love this brandied fruit cake recipe?
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