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This brandied fruit cake is a family tradition. Packed with real dried fruits, and loads of brandy, this will make you and your family a believer in real fruit cake! t’s the perfect Christmas cake!

I’m making it a personal mission to change the world’s mind about fruit cake.

No, this isn’t your great aunt Nina’s technicolor fruit cake with those horrendous candied things that call themselves fruits – this is the real deal here friends. Old fashioned fruitcakes are a perfect way to celebrate the holiday season, with dried fruits, nuts, spices, and lots of flavor.

Brandied fruit cake makes for a great gift!

As a family, we don’t usually give gifts – instead opting for cards and a few homemade treats along the way. This brandied fruit cake is the most coveted of baked goods during the holiday season, and if you’re lucky enough to receive it you are indeed a very special person.

As hoaky as it sounds, creating things and baking for others is how I show my love – it is my love language.

This fruit cake speaks to me on a very emotional level… and with that I have gone off the deep end.

But there are a few secrets you will need to master this ever-so-perfect fruit cake. And it includes a full fifth of brandy. Intrigued? Thought so!

How long does this brandied fruit cake recipe take?

This recipe will take time, but rest assured if you start it now, you won’t be sorry when you’re sitting by a fire this Christmas surrounded by those dearest to you and a slice of this with brandied cider in one paw and a slice of this fruit cake in another.

The process does take time, two weeks from start to finish to get the perfect age on the bread. Yes, it is aged!

The origins of this recipe come from my step-dad’s neighbor, long before our families merged, and since then (nearly 30 years) it’s remained a tradition in our merged home, and now it is a tradition in mine and Ben’s.

What is the dish count for this brandied fruit cake?

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Ingredients for Aged Brandy Fruitcake:

The ingredients are quite simple for this recipe, but you can make substitutions of dried fruit to suit your tastes, and what you find in stores!

Brandied Fruit

  • 1 cup Golden Raisins
  • 1 cup Zante Dried Currants
  • 1 cup chopped California Prunes
  • 1 1/2 cups Various Dried Fruit, such as Apples and Apricots
  • 1 1/2 cup Brandy + More for aging process

Fruitcake

  • 3 Large Eggs
  • 1 cup Vegetable Oil (can substitute up to 1/2 cup Applesauce for 1/2 cup of Vegetable Oil, results may vary slightly.)
  • 2 cups Brown Sugar
  • 1 Tbsp Vanilla
  • 3 cups All Purpose Flour
  • 1 Tbsp Cinnamon
  • 2 tsp BakingSoda
  • 1/2 tsp Baking Powder
  • 2 tsp Ground Allspice
  • 1 tsp Salt
  • 1 tsp Nutmeg
  • 1 tsp Ground Cloves
  • 2 cups shredded Zucchini
  • 3/4 cup Chopped Pecans
  • 3/4 cup Chopped Walnuts

How to make brandied fruit cake:

Start now, and you’ll be ready by Christmas. Combine all the dried fruits together in an airtight container, and cover the fruits with brandy to soak. Lots of brandy folks.

Twirl and shake the jar to mix the fruits and ensure all the fruits are equally soaked overnight. If you are a real rebel, you can soak it for a week or more!

When you are ready to bake the bread, drain the fruit and brandy and make sure to save the brandy syrup to pour right into your wintery hot ciders and toddies. It’s otherworldly. You can pour the brandy syrup into a glass mason jar and store it in your fridge. It will keep for a long time.

Enjoy this recipe, from my family to yours! I hope it takes its place among your family traditions, too.

DAY BEFORE BAKING:

In a large airtight container, soak all dried fruits in 1 1/2 cup Brandy. Marinate overnight, turning fruit frequently to ensure it is all evenly marinated.

DAY OF BAKING:

Preheat oven to 325.

In a large bowl, whisk together eggs, oil, brown sugar, and vanilla. In another large bowl, whisk together flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, cloves, and salt.

Combine flour mixture into the egg mixture and stir to combine. You can also make this in a mixer with a paddle attachment. 

Stir in the remaining shredded zucchini, walnuts, pecans and drained brandy soaked fruits. NOTE Save the remaining brandy from the fruits – makes EXCELLENT hot brandy cider!

Prepare 2 loaf pans, spraying with non-stick spray and lining with parchment paper. Divide the fruit cake batter between the two prepared pans. Bake for 60-70 minutes, or until a toothpick or cake tester placed in the center of the cake comes out clean.

As loaves cool (in the pan), sprinkle each loaf with 1 Tbsp of additional Brandy.

TO AGE FRUIT CAKE: (2 WEEKS IS IDEAL)

Cut cheesecloth to wrap each loaf. Pour some brandy into a cup and soak cheesecloth. Wring our cheesecloth of excess brandy. Wrap around each loaf with soaked cheesecloth. Place wrapped loaves in a double layer of aluminum foil. Store in a cool, dry place.

Check cheesecloth every week, to ensure the cheesecloth has not dried out. Unwrap each loaf weekly and sprinkle about 1-2 tsp of additional brandy on the loaves to keep moist. Or keep some brandy in a clean small spray bottle for more even distribution and ease. Checking on the cake while aging will ensure it retains moisture and the alcohol will remove the likelihood of any bacterial growth. 

Unwrap, slice, and serve.

What other fruits can I use in this recipe?

What I love is that this recipe is very flexible on what kind of dried fruits you can use. My mom and stepdad now use different dried fruits than what was originally called for! Here are some options below!

  • Dried Mango
  • Dried Cherries 
  • Dried Cranberries
  • Dried Pineapple
  • Citrus peel

Can I use Freeze Dried Fruit?

No, please do not use freeze dried fruit in this fruitcake. It will not turn out the same. 

What other kinds of alcohol can I age this fruitcake with?

I recommend brandy, but that is my personal preference. You can use whiskey or bourbon as well. I do not recommend kahlua or other more flavored spirits. 

Can I frost this cake?

I think it is perfect as is, but some other options if you choose to frost this cake could be:

  • ​Royal Icing
  • Marzipan
  • Orange Juice Simple Powdered Sugar Glaze

Love this brandied fruit cake recipe? 

Try these other great edible gift ideas:

Chocolate Fudge and Caramel Melting Coffee Spoons

Gingerbread Crinkle Cookies

Stamped Sugar Cookies

White Chocolate Egg Nog Hot Cocoa Mix

Cranberry Holiday Jam

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Brandied Fruit Cake - homemadehome.com

Brandied Fruit Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Megan Keno
  • Prep Time: 48 Hours
  • Cook Time: 60 Minutes
  • Total Time: 49 hours
  • Yield: 2 Loaves 1x
  • Category: Holiday
  • Method: Oven
  • Cuisine: American
Print Recipe

Description

This brandied fruit cake is a family tradition. Packed with real dried fruits, and loads of brandy, this will make you and your family a believer in real fruit cake!

Ingredients

Units Scale

Brandied Fruit

  • 1 cup Golden Raisins
  • 1 cup Zante Dried Currants
  • 1 cup chopped California Prunes
  • 1 1/2 cups Various Dried Fruit, such as Apples and Apricots
  • 1 1/2 cup Brandy + More for aging process

Cake

  • 3 Eggs
  • 1 cup Vegetable Oil (can substitute up to 1/2 cup Applesauce for 1/2 cup of Vegetable Oil, results may vary slightly.)
  • 2 cups Brown Sugar
  • 1 Tbsp Vanilla
  • 3 cups Flour
  • 1 Tbsp Cinnamon
  • 2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 2 tsp Ground Allspice
  • 1 tsp Salt
  • 1 tsp Nutmeg
  • 1 tsp Ground Cloves
  • 2 cups shredded Zucchini
  • 3/4 cup Chopped Pecans
  • 3/4 cup Chopped Walnuts

Instructions

DAY BEFORE BAKING:

In a large airtight container, soak all dried fruits in 1 1/2 cup Brandy. Marinate overnight, turning fruit frequently to ensure it is all evenly marinated.

DAY OF BAKING:

Preheat oven to 325.

In a large bowl, whisk together eggs, oil, brown sugar, and vanilla. In another large bowl, whisk together flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, cloves, and salt.

Combine flour mixture into the egg mixture and stir to combine.

Stir in the remaining shredded zucchini, walnuts, pecans and drained brandy soaked fruits. NOTE Save the remaining brandy from the fruits – makes EXCELLENT hot brandy cider!

Prepare 2 loaf pans, spraying with non-stick spray and lining with parchment paper. Divide the dough between the two pans. Bake for 60-70 minutes, or until a toothpick comes out clean.

As loaves cool (in the pan), sprinkle each loaf with 1 Tbsp of additional Brandy.

TO AGE FRUIT CAKE: (2 WEEKS IS IDEAL)

Cut cheesecloth to wrap each loaf. Pour some brandy into a cup and soak cheesecloth. Wring our cheesecloth of excess brandy. Wrap around each loaf with soaked cheesecloth. Place wrapped loaves in a double layer of aluminum foil. Store in a cool, dry place.

Check cheesecloth every week, to ensure the cheesecloth has not dried out. Unwrap each loaf weekly and sprinkle about 1-2 tsp of additional brandy on the loaves to keep moist. Or keep some brandy in a clean small spray bottle for more even distribution and ease. 

Unwrap and devour.

Notes

NOTE Save the remaining brandy from the fruits – makes EXCELLENT hot brandy cider!

NOTE If you can’t find Zante dried currants, cranberries can be substituted.