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Video:Classic Holiday Fruitcake

with Heidi Dehncke-Fisher

Filled with fruit, sugars, and spices, this classic fruitcake is a delicious addition to any dessert table. For extra flavor, wrap and store it in a brandy-soaked cheesecloth.See Transcript

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Transcript:Classic Holiday Fruitcake

Hi, I'm Heidi Dehncke-Fisher, and welcome to About.com. Today I am going to make the holiday classic, fruitcake.

Fruitcake originated in the Mediterranean around Roman times and has enjoyed worldwide popularity ever since.

Fruitcake Ingredients

To make my holiday fruitcake, you will need:
  • 3/4 pound dates, finely chopped
  • 1/2 pound raisins
  • 2 pounds fruit and peel mix
  • 1 cup brandy
  • 1 cup butter
  • 1 lemon, grated rind and juice
  • 1 3/4 cups light brown sugar, firmly packed
  • 4 eggs
  • 3 cups flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1/2 pound salted walnuts, coarsely chopped

Soak the Fruits in Brandy

Combine the dates, raisins, citron, orange peel, cherries, pineapple, and lemon peel. Add brandy and let the fruits stand, covered overnight.

Combine the Butter, Sugar, and Eggs

Cream the butter with juice and grated rind of one lemon. Gradually add the light brown sugar, and beat the mixture until it is light and fluffy.

Beat in the eggs, one at a time, beating well after each addition.

Add the Flour and Spices

Sift the flour with the baking powder, cinnamon, salt, baking soda, nutmeg, allspice, and cloves.

Add the flour to the creamed mixture with the walnuts and the brandied fruit, undrained. Stir the batter with a wooden spoon or with the hands until the fruits are thoroughly distributed.

Prepare the Fruitcake Pans

Butter two bread baking pans, 9×5×3 inches. Line them with wax paper and butter the paper.

Pour in the batter, pressing it down firmly in the middle and at the corners. Put a shallow pan filled with hot water on the bottom of the oven beneath the cakes.

Bake the Fruitcake

Bake the cakes in a slow oven (300 degrees F) for about 2 1/2 hours, or until they test done.

Cool the cakes in the pan for 30 minutes, then transfer them to racks, and peel off the paper.

Store the Fruitcake

When the cakes are thoroughly cool, wrap them in cheesecloth soaked with brandy and store them in tightly covered containers.

Moisten the cloths from time to time with brandy and let the cakes age for at least one month. Anything this good is worth waiting for

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