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Brussels Fruit Cake

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Ingredients
  Crystallized pineapple 200 Gram, finely chopped (1.25 Cup)
  Crystallized pears 200 Gram, finely chopped (1.25 Cup)
  Candied lemon peel 90 Gram, finely chopped (1/2 Cup)
  Candied cherries 250 Gram, halved (1 Cup, Red And Green Colored)
  Walnuts 225 Gram, finely chopped (2 Cup)
  Chopped pecans 110 Gram (1 Cup)
  Chopped almonds 110 Gram (1 Cup)
  Chopped hazelnuts 110 Gram (1 Cup)
  Raisins 400 Gram (2 1/3 Cup)
  Sherry 100 Milliliter (1/2 Cup)
  Butter 225 Gram, softened (1 Cup)
  Sugar 450 Gram (2 1/4 Cup)
  Grated nutmeg 1 Pinch
  Salt 1 Pinch
  Eggs 6
  Self-rising flour 450 Gram, sifted (3 Cup)
  Sherry 2 Tablespoon
Directions

In a large bowl, mix pineapple, pears, candied peel, cherries, walnuts, pecans, almonds, hazelnuts, raisins and sherry.
Cover and let stand overnight.
Line two 9-1/4x5-1/4-inch (23x13-cm) loaf pans with waxed paper; grease'paper.
Preheat oven to 325°F (165°C).
In a large bowl, cream butter, sugar, salt and nutmeg until pale and fluffy.
Beat in eggs one at a time.
Fold in flour.
Stir in fruit and nut mixture.
Turn batter into prepared pans.
Bake 2 to 2-1/4 hours or until a skewer inserted in center comes out clean.
Cool cakes in pans.
Turn out cooled cakes; remove waxed paper.
Moisten 2 pieces of cheesecloth with sherry; use to wrap cakes.
Wrap in foil; refrigerate 4 weeks.
Every week, moisten cheesecloth with more sherry.
Decorate cakes with additional crystallized and candied fruit before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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