Description
This is a slightly different version for a light christmas fruitcake…i hope you enjoy it…the cake is ready to be eaten after two or three weeks …keeps well for months.
Ingredients
- Butter
- Sugar
- Eggs
- Flour
- Cherries
- Pineapple
- Golden Raisins
- Candied Ginger
- Pecans
- Walnuts
- Cherry Brandy
Instructions
- Preheat oven to 275 degrees
- Cream butter with sugar
- Add eggs one at a time
- Blend well
- Dust fruit and nuts with one cup of flour
- Do not cut fruits or nuts, leave whole, the only exception is the candied ginger
- If pineapple is very large, you may cut these into bite size peices
- Add remaining flour and brandy to butter mixture
- Gently fold fruits and nuts into cake mixture
- Bake in greased and lined pan, at 275 degrees for 3 hours for small cake, 4 hours for medium size cake and 5 hours for one large cake
- Cake should sit out for 3 to 4 days to allow occasional basting with extra brandy before storing
- We like to frost our cake with a thick almond frosting same day you serve