That is UNTIL the day my friend, Liz, convinced me to try a piece of her fruit cake. She swore it didn't taste like traditional fruit cake, so I took the plunge.
Oh my goodness, this was the BEST fruit cake I'd ever had. Moist and delicious, made with real fruit "brandied" in a simple sugar syrup. It was so darn yummy.
Well that moment was many years ago, so I recently asked Liz if she remembered the fruit cake she made years ago, and she did ... but now she had to find the recipe, which I hoped she would, and she DID! Then she sent it to me. Oh yes, I was in business now.
This recipe is circa the early 1960's and is also known to some as an Amish Friendship Cake. The process begins 6 weeks in advance making the branded fruit sauce, so you must plan ahead.
This recipe is circa the early 1960's and is also known to some as an Amish Friendship Cake. The process begins 6 weeks in advance making the branded fruit sauce, so you must plan ahead.
RECIPE
IngredientsFor Brandied Fruit Sauce
1 cup chunk pineapple, drained
1 cup maraschino cherries, drained
1 cup sliced peaches, drained
3 cups sugar
6 tbsp Brandy
1 cup chunk pineapple, drained
1 cup maraschino cherries, drained
1 cup sliced peaches, drained
3 cups sugar
6 tbsp Brandy
Method
1st week:
1 cup chunk pineapple, drained
1 cup sugar
2 tablespoons brandy
Combine in a large glass container with a loose top. Stir occasionally.
3rd week:
1 cup sweet cherries, drained
1 cup sugar
2 tablespoons brandy
Stir occasionally
5th week:
1 cup sliced peaches, drained
1 cup sugar
2 tablespoons brandy
Stir occasionally
Sauce is ready to use in 6 weeks time from 1st week.
1 cup chunk pineapple, drained
1 cup sugar
2 tablespoons brandy
Combine in a large glass container with a loose top. Stir occasionally.
3rd week:
1 cup sweet cherries, drained
1 cup sugar
2 tablespoons brandy
Stir occasionally
5th week:
1 cup sliced peaches, drained
1 cup sugar
2 tablespoons brandy
Stir occasionally
Sauce is ready to use in 6 weeks time from 1st week.
1 cup melted butter
2 eggs
1/2 tsp salt
1 tsp baking soda
1 cup chopped pecans
1 3/4 cups sugar
3 cups flour
1/4 tsp nutmeg
2 cups brandied fruit sauce, DRAINED
Method
Preheat oven to 350. Beat melted butter and sugar together. Beat in eggs. Sift dry ingredients together and add to butter mixture. Add 2 cups brandied fruit sauce, drained & 1 cup chopped pecans (makes a very thick batter).
Grease and flour, or spray with baking spray, one Bundt Pan, Tube Pan or 5 mini-loaf pans. Bake large cake for 1 hour, or longer as needed until toothpick inserted comes out clean (mini loaves 40-45 minutes.) It will have a thick crust but will be nice & moist inside.
Yield: 1 large Bundt or Tube Pan or 5 mini-loaves
Cook's note - mini-loaves freeze very well. Wrap small loaves in plastic wrap, place in zip-top bags, and store in the freezer.
Preheat oven to 350. Beat melted butter and sugar together. Beat in eggs. Sift dry ingredients together and add to butter mixture. Add 2 cups brandied fruit sauce, drained & 1 cup chopped pecans (makes a very thick batter).
Grease and flour, or spray with baking spray, one Bundt Pan, Tube Pan or 5 mini-loaf pans. Bake large cake for 1 hour, or longer as needed until toothpick inserted comes out clean (mini loaves 40-45 minutes.) It will have a thick crust but will be nice & moist inside.
Yield: 1 large Bundt or Tube Pan or 5 mini-loaves
Cook's note - mini-loaves freeze very well. Wrap small loaves in plastic wrap, place in zip-top bags, and store in the freezer.
Enjoy,
Mary
Mary
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