Traditional Fruitcakes
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Traditional Fruitcakes
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Traditional Fruitcakes

Preparation
30 MIN
Cooking
45 MIN
Output
3 small cakes
Freezes

Ingredients

Fruit and nuts

Cakes

Preparation

Fruit and nuts

  1. In a bowl, combine all ingredients. Set aside.

Cakes

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter three 15 x 7.5-cm (6 x 3-inch) loaf pans and line with a strip of parchment paper, letting it hang over both sides.
  2. In a bowl, combine flour, baking soda, salt and spices. Set aside.
  3. In another bowl, cream butter and brown sugar with an electric mixer. Add eggs, one at a time, beating until smooth. At low speed, add dry ingredients.
  4. With a spatula, stir fruit and nut mixture into batter. Spread in pans and bake for 40 to 45 minutes or until a toothpick inserted in the centre of a cake come out clean. Let cool. Remove from pans and let completely cool on a wire rack.
  5. Brush cake with 30 ml (2 tablespoons) of Brandy or Grand Marnier. Repeat twice a week for one month. Keep in a cool area in a sealable container or bag until ready to serve.
  6. Slice cakes thinly.

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