Best 2 Golden Brandy Bundt Fruitcake Recipes

GOLDEN FRUITCAKE II

Steps:

• Use a pair of scissors to chop the larger raisins and the apricots.
• Spraying the scissors with vegetable spray will prevent sticking.
• Soak the raisins, apricots, and citrus peel in the brandy or liqueur of choice overnight or for several days.
• Soaking the fruit makes the fruit plump and sticky but moist, sticky, glaced fruit is a must for fruitcakes.
• Before mixing, make sure all your ingredients are room temperature.
• Oven to 275 degrees F.
• Generously butter or spray with vegetable spray a 10" bundt pan.
• In a large mixing bowl, cream the butter and sugar until pale.
• Add the cream, then the eggs, one at a time, mixing well and scraping down the sides of the bowl after each addition.
• It may appear curdled- that's okay.
• Blend 2 cups of the flour with the baking powder and slowly mix into the creamed mixture.
• Add the almond and vanilla extracts and mix to combine.
• Toss the fruit and nuts with the remaining 1/4 cup of flour.
• Use a large wooden spoon or a rubber spatula to fold in the floured fruit and nuts.
• Spoon the batter into the pan, filling 2/3 full, and spreading out even in the pan.
• Tap the pan on the counter to eliminate air bubbles in the batter.
• Place the cake in the center of the oven and bake for approximately 90 minutes.
• Use a skewer to test the thickest part of the cake.
• The skewer should be dry and clean- if it is sticky or tacky, the cake is not done.
• Remove the cake to a baking rack to cool.
• Cool just until warm, then brush the surface with the cornsyrup.
• Unmold the cake when completely cool.
• Brush with more apricot brandy, if desired.
• Wrap the cooled cake in plastic wrap and then in foil to retain moisture.
• It is ready to eat in 24 hours.
• It may also be refrigerated and eaten within a few weeks.

GOLDEN BRANDY BUNDT FRUITCAKE

Steps:

• Preheat oven to 300D F.
• Mix together almonds and fruit: Set aside.
• Mix together flour, baking powder and salt: Set aside.
• Grease Bundt pan well and lightly flour it.
• Cream shortening (or butter) and sugar well.
• Beat in eggs.
• Add vanilla.
• Blend flour mixture alternately with brandy into creamed shortening and sugar.
• Add almond and fruit mixture and mix well.
• Pour into prepared pan.
• Keep a pan of hot water on lowest shelf of oven while cake is baking.
• Bake for about 2 hours until cake tests done.
• Cool in pan 10-15 minutes, then turn out and cool completely on wire rack.
• Wrap cake in brandy soaked cloth and store in airtight container in fridge for several weeks.