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| Brandied Pineapple Cream Cheese Fruitcake |
This is a very large cake, which I first developed to fit an enormous tube pan that I received as a gift one Christmas but you can half the recipe for about an 8 inch spring form pan or bundt pan. I've found this recipe is enough for a large 12 inch spring form pan or a large tube pan or 3 standard loaf pans (ideal for gift giving) or like I do, one 10 inch spring form pan plus one standard loaf pan. Some lucky friend will be the recipient of the smaller loaf sized cake.
In a medium saucepan combine and simmer very gently for 20 minutes:
1 cup water
1 cup sultana raisins
1/4 cup sugar
1 cup currents
Cool completely. When cool, transfer to a large bowl then add and mix together well:
2 cups fresh golden pineapple, diced small (about 1/4 inch)
2 cups glace cherries, cut in quarters
2 cups mixed glace citrus peel or mixed glace fruit
Cream until light and fluffy:
1 1/4 cups butter
1 1/4 cup sugar
2 tbsp vanilla extract
8 ounces cream cheese (1 cup)
Add 6 eggs, one at a time, beating well after each addition.
Sift together
4 cups flour
1 tsp baking powder
Fold about 2/3 of the dry ingredients into the creamed mixture. Fold in the fruit mixture, followed by the remaining dry ingredients. Mix just until the flour is incorporated. Do not over mix. When you get the cake batter into the pan, you can decorate the top with glace pineapple rings or other glace fruits if you like.
Bake in a greased and floured tube pan or a 12 inch spring form pan or about three loaf pans at 325 degrees F for about an hour and a half or until toothpick inserted in the center comes out clean. Baking times may vary on this recipe depending upon the amount of moisture contained in the fruit mixture. The loaf pans should take about an hour, larger pans can take 1 1/2 hours or a bit more. The toothpick test is your best indicator that the cake is baked so watch it carefully and continue to test until fully baked. Because of the long baking time, I usually buffer the heat on the pan by wrapping the side and bottom in several layers of heavy duty aluminum foil. This helps the cake to bake more evenly.
Cream until light and fluffy:
1 1/4 cups butter
1 1/4 cup sugar
2 tbsp vanilla extract
8 ounces cream cheese (1 cup)
Add 6 eggs, one at a time, beating well after each addition.
Sift together
4 cups flour
1 tsp baking powder
Fold about 2/3 of the dry ingredients into the creamed mixture. Fold in the fruit mixture, followed by the remaining dry ingredients. Mix just until the flour is incorporated. Do not over mix. When you get the cake batter into the pan, you can decorate the top with glace pineapple rings or other glace fruits if you like.
Bake in a greased and floured tube pan or a 12 inch spring form pan or about three loaf pans at 325 degrees F for about an hour and a half or until toothpick inserted in the center comes out clean. Baking times may vary on this recipe depending upon the amount of moisture contained in the fruit mixture. The loaf pans should take about an hour, larger pans can take 1 1/2 hours or a bit more. The toothpick test is your best indicator that the cake is baked so watch it carefully and continue to test until fully baked. Because of the long baking time, I usually buffer the heat on the pan by wrapping the side and bottom in several layers of heavy duty aluminum foil. This helps the cake to bake more evenly.
Let cool in the pan for at about a half hour then brush on
1/4 cup brandy
Turn onto a wire rack and brush the bottom with another 1/4 cup brandy. When completely cooled, use a wooden skewer to pierce the cake several times and brush the entire cake with another cup of brandy. Immediately wrap the cake in several layers of plastic wrap and store it in a cool dry place for a couple of days at least before you plan to serve it.
Best stored in an airtight container or cake tin.
Best stored in an airtight container or cake tin.
|
| Brandied Pineapple Cream Cheese Fruitcake |
This is a very large cake, which I first developed to fit an enormous tube pan that I received as a gift one Christmas but you can half the recipe for about an 8 inch spring form pan or bundt pan. I've found this recipe is enough for a large 12 inch spring form pan or a large tube pan or 3 standard loaf pans (ideal for gift giving) or like I do, one 10 inch spring form pan plus one standard loaf pan. Some lucky friend will be the recipient of the smaller loaf sized cake.
In a medium saucepan combine and simmer very gently for 20 minutes:
1 cup water
1 cup sultana raisins
1/4 cup sugar
1 cup currents
Cool completely. When cool, transfer to a large bowl then add and mix together well:
2 cups fresh golden pineapple, diced small (about 1/4 inch)
2 cups glace cherries, cut in quarters
2 cups mixed glace citrus peel or mixed glace fruit
Cream until light and fluffy:
1 1/4 cups butter
1 1/4 cup sugar
2 tbsp vanilla extract
8 ounces cream cheese (1 cup)
Add 6 eggs, one at a time, beating well after each addition.
Sift together
4 cups flour
1 tsp baking powder
Fold about 2/3 of the dry ingredients into the creamed mixture. Fold in the fruit mixture, followed by the remaining dry ingredients. Mix just until the flour is incorporated. Do not over mix. When you get the cake batter into the pan, you can decorate the top with glace pineapple rings or other glace fruits if you like.
Bake in a greased and floured tube pan or a 12 inch spring form pan or about three loaf pans at 325 degrees F for about an hour and a half or until toothpick inserted in the center comes out clean. Baking times may vary on this recipe depending upon the amount of moisture contained in the fruit mixture. The loaf pans should take about an hour, larger pans can take 1 1/2 hours or a bit more. The toothpick test is your best indicator that the cake is baked so watch it carefully and continue to test until fully baked. Because of the long baking time, I usually buffer the heat on the pan by wrapping the side and bottom in several layers of heavy duty aluminum foil. This helps the cake to bake more evenly.
Cream until light and fluffy:
1 1/4 cups butter
1 1/4 cup sugar
2 tbsp vanilla extract
8 ounces cream cheese (1 cup)
Add 6 eggs, one at a time, beating well after each addition.
Sift together
4 cups flour
1 tsp baking powder
Fold about 2/3 of the dry ingredients into the creamed mixture. Fold in the fruit mixture, followed by the remaining dry ingredients. Mix just until the flour is incorporated. Do not over mix. When you get the cake batter into the pan, you can decorate the top with glace pineapple rings or other glace fruits if you like.
Bake in a greased and floured tube pan or a 12 inch spring form pan or about three loaf pans at 325 degrees F for about an hour and a half or until toothpick inserted in the center comes out clean. Baking times may vary on this recipe depending upon the amount of moisture contained in the fruit mixture. The loaf pans should take about an hour, larger pans can take 1 1/2 hours or a bit more. The toothpick test is your best indicator that the cake is baked so watch it carefully and continue to test until fully baked. Because of the long baking time, I usually buffer the heat on the pan by wrapping the side and bottom in several layers of heavy duty aluminum foil. This helps the cake to bake more evenly.
Let cool in the pan for at about a half hour then brush on
1/4 cup brandy
Turn onto a wire rack and brush the bottom with another 1/4 cup brandy. When completely cooled, use a wooden skewer to pierce the cake several times and brush the entire cake with another cup of brandy. Immediately wrap the cake in several layers of plastic wrap and store it in a cool dry place for a couple of days at least before you plan to serve it.
Best stored in an airtight container or cake tin.
Best stored in an airtight container or cake tin.
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