This old fashioned fruit cake is a classic. Cool. Don't miss another issue… weekly recipe ideas, juicy pics, free delivery. Downright yummy. Try icing with almond paste for a more festive touch. Candied fruits, rum, molasses and all kinds of spices make the cake rich in flavor. Cool in pan 1 hour on a wire rack. Then mix some flour in the liquid mixture, then fruit, alternate until fruits are mixed in and dough is stiff. I also love this fruit cocktail cake because it is tasty.
Bake at 250° for 2 hours.
The fruit needs to be soaked in the alcohol of your choice for a minimum of 24 hours; the cake needs to bake for at least four hours, and it needs to age for several weeks. Remove pan of water from oven; bake cake an additional 30 minutes or until a wooden pick inserted in center comes out clean. Making an old-fashioned fruitcake isn't an overnight chore. I also love it because it’s one of my dad’s favorite old recipes from his mom (my grandma, who passed away thirty-ish years ago). Golly darn it, I love this recipe for Old Fashioned Fruit Cocktail Cake because it is ridiculously simple. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Bake in greased and floured pans; in 350°F degree oven 35 to 40 minutes or until done. Store foil wrapped in cool place until served. Oh, and I forgot.
Brush with remaining 1 1/2 tablespoons brandy.
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