I have been meaning to try this recipe for the last two years and you may have just motivated me to give it a go this Christmas. I'm afraid it does not have crushed pineapple in it, but if it is pineapple in syrup and not just juice, you very well might be able to substitute it in this recipe. I thought I would pass it along anyway as you don't appear to be getting any takers yet:
Uncle Bill's Christmas Fruit Cake with Brandy
I first made this cake just over 30 years ago when our liquor was inexpensive. I continued this tradition ever since. The cake is nice and moist and has a most delightful flavor. Very Nutty and Fruity. Makes about 12 to 13 pounds of cake.
16 slices red pineapple rings, in syrup
16 slices green pineapple rings, in syrup
1 lb whole pecans
1 lb blanched almonds
8 ounces whole red maraschino cherries
8 ounces whole green maraschino cherries
1 lb cut mixed peel
1 lb golden seedless raisins
25 fluid ounces brandy of your choice (5th U.S. – do not buy expensive brandy)
The Next Day:
2-3/4 cups all purpose flour (divided)
¼ lb butter, softened
5 large eggs, beaten
2 T. whole milk, homogenized
1 t. baking soda
1-1/2 t. almond extract
1 cup granulated sugar
1 cup brown sugar (light and dark)
½ t. ground mace
1 t. ground cinnamon
1 bottle apricot brandy, for basting
70-80 servings Change size or US/metric
6 hours 1 hr prep
Remove pineapple rings from syrup. DO NOT USE SYRUP IN CAKE.
Cut both red and green pineapple rings into chunks (about 6 chunks of each ring.) In a large mixing bowl, add red and green pineapple chunks, pecans, almonds, red and green maraschino cherries, mixed peel and raisins and mix well.
Add the entire bottle of Brandy and mix well.
Cover the bowl tightly with food film wrap and let stand overnight.
During this marinate, mix at least two times.
THE NEXT DAY.
Preheat oven to 275 degrees F.
Sift 3/4 cup of flour over marinated fruit and mix well to coat. Now sift an additional 1/2 cup flour.
over fruit and mix well again.
In a mixing bowl cream butter; set aside.
In a separate mixing bowl, beat eggs with 2 tablespoons of milk. Add baking soda and almond extract to the beaten eggs and mix well. Add remainder of 1 1/2 cups of flour over the fruit and mix well. Add creamed butter and egg mixture over fruit and mix well. Add granulated sugar, brown sugar, mace and cinnamon and mix very well.
Prepare 3 bread pans (4" x 8" x 3" deep) with parchment paper (brown paper.) Pour cake mixture equally into each pan to about 3/4" below top of pan. The cakes should be between 2" and 2 1/2" in thickness. Bake in preheated 275 F oven for 4 to 5 hours on the middle rack. If top of cake starts to brown too much, cover with aluminum foil and continue baking. Test cake for doneness with a wooden testing stick. If stick comes out dry, the cakes are done.
Remove cakes from oven and let cool in pans. When cooled, remove from pans and place on metal racks for about 3 hours. Remove the brown paper carefully and discard.
Baste the tops of each cake with Apricot Brandy or if desired with 151 Overproof Rum. Wrap each cake in about 4 thicknesses of cheese cloth. Now wrap each cake with 2 layers of heavy duty aluminum foil.
Store the cakes in a cool place for at least 1 month before using (this is when they are best.) A few days before serving, unwrap the top of the foil and baste the cake through the cheesecloth with brandy or rum. Re-wrap and let sit for a few days.
This cake freezes very well.
Comments and Suggestions:
A question for Uncle Bill on the fruitcake recipe:
When you say 'red and green pineapple rings in syrup' are these canned pineapple rings? I'm in France and there are no red and green pineapple rings here. If I use regular rings, will that be ok? I'm sure they come in some kind of syrup. I could also get dried pineapple, but that might not be the right thing. I do have fruits confits, which are beautiful assorted candied fruit like whole small pears and oranges that I could cut up for 'candied peel'. It would be similar, and maybe even nicer. What do you think about the pineapple?
I'm really liking the idea of your recipe, I can small it already!
Hi KASHA;
Not sure what I can tell you, however, the pineapple rings that I call for are preserved in syrup and are available in red, green and yellow. They also have them available in the same type of syrup and colors, but in cut-up chunks. I would not recommend any substitutes. Canned pineapple in a syrup is quite different.
Now, the color does not matter, however it makes the cake look very presentable.
I would suggest that you try the following.
Make a heavy syrup:
4 cups of granulated sugar
1 cup of water
6 drops of food coloring (Leave the coloring out for the moment)
You can either use the full rings in heavy syrup or use the chunk style in heavy syrup
In a saucepan, add sugar and water and bring to boil. Reduce heat slightly and continue to boil for about 4 minutes, stirring very frequently so the sugar does not burn.
When done, divide in 2 equal amounts.
Now add red food coloring to one half and
green food coloring to the other half.
Place the pineapple rings or chunks into the colored syrup and bring to boil. Reduce heat and simmer for at least 10 minutes so that the pineapple gets glazed.
Remove and cool. Cut if using whole rings.
Continue with the Christmas Cake recipe.
Now, candied peel can be almost any fruit mixture. I would not recommend using dried oranges, although this would be different.
Let me know if I can be of any further help to you. Email if you like.
This cake freezes exceptionally well and I have had one cake in the freezer for 2 years and after taking it out and basting it with an Orange Liquerer, it was super-great. Also, you can douze the cake with 151 overproof rum, (just don't get drunk.)
This cake has been well received by so many. I made this cake for a group of 242 that I cooked a Xmas Dinner and they just raved about the cake.
Warmest Regards,
"Uncle Bill"
Bill Anatooskin
Uncle Bill a quick question for you on the fruitcake recipe. How many cakes does it make and what size pans do you use? That cake looks fantastic.
Gee, so glad that you are also interested in my Christmas Fruit Cake. Even though I say so myself, it is a very good cake, so little flour in it, lots of fruit and nuts,and don't forget the booze!!!
This recipe makes between 12 1/2 and 13 pounds of cake or about 5.9 kilos. I use 3 of the regular bread pans, 4" x 8" x about 4" deep. Now, you can use whatever other pans you have, just don't make the cake any thicker than 3 inches otherwise it will take longer to bake. I found that 2 1/2 inches thick is the best.
After the macerating process and the addition of the remaining ingredients including the flour, the cake batter should be sticky but no like a firm batter, so do not be concerned. If you find the batter to be too thin, add a bit more flour.
Do not buy expensive Brandy to macerate the fruit and nuts, a cheaper Brandy is just as good, it is the flavor that counts.
Use whatever fruit your little heart desires.
I do not suggest that you use NUTMEG in lieu of MACE, just leave the mace out. MACE is the outer layer of the nutmeg and can be purchased un-ground. But ground MACE is generally available in most major grocery outlets.
You do not have to use GOLDEN SEEDLESS RAISINS, I just found that they are light in color and are as they say, 'seedless', use a good quality raisin.
I baste the cake after wrapping it in cheesecloth, then wrap in aluminum foil, then turn it around so that the seams are in opposite directions and wrap again in aluminum foil. You need to keep all the goodness of the marinate to be absorbed by the cake. I would suggest that you baste the cake again about 2 weeks before serving.
Place the crushed pineapple, dried fruit, sherry, brown sugar, vanilla essence and butter in a casserole dish and cook on High for 6 minutes. Allow to stand until cool.
Fold in the flours, mixed spice, bicarbonate of soda and the lightly beaten eggs. Pour the mixture into a greased 24 cm ring dish*, and cook for 18 minutes on Medium. Cover with a tea towel and allow to stand for 20 minutes. Turn out onto a wire rack.
Place the crushed pineapple, dried fruit, sherry, brown sugar, vanilla essence and butter in a casserole dish and cook on High for 6 minutes. Allow to stand until cool.
Fold in the flours, mixed spice, bicarbonate of soda and the lightly beaten eggs. Pour the mixture into a greased 24 cm ring dish*, and cook for 18 minutes on Medium. Cover with a tea towel and allow to stand for 20 minutes. Turn out onto a wire rack.
This boiled fruit cake is ideal for freezing, either whole or in two halves. Simply wrap well in plastic wrap.
*I use microwave-safe ring pans for baking my cakes in the microwave.
Line an angel food pan with parchment paper, and brush with melted butter.
Cream butter or margarine, and then beat in sugar. Beat in eggs, one at a time, beating well after each addition. Stir in extract. Mix in flour, baking powder and salt. Stir in raisins, cherries, pineapple and mixed peel. Allow mixture to sit overnight in a covered bowl.
Bake at 300 degrees F for 2 1/2 hours with a pan of hot water placed on the lowest rack of oven during baking. Brush warm cake with some melted butter.
Answers & Comments
Verified answer
I have been meaning to try this recipe for the last two years and you may have just motivated me to give it a go this Christmas. I'm afraid it does not have crushed pineapple in it, but if it is pineapple in syrup and not just juice, you very well might be able to substitute it in this recipe. I thought I would pass it along anyway as you don't appear to be getting any takers yet:
Uncle Bill's Christmas Fruit Cake with Brandy
I first made this cake just over 30 years ago when our liquor was inexpensive. I continued this tradition ever since. The cake is nice and moist and has a most delightful flavor. Very Nutty and Fruity. Makes about 12 to 13 pounds of cake.
16 slices red pineapple rings, in syrup
16 slices green pineapple rings, in syrup
1 lb whole pecans
1 lb blanched almonds
8 ounces whole red maraschino cherries
8 ounces whole green maraschino cherries
1 lb cut mixed peel
1 lb golden seedless raisins
25 fluid ounces brandy of your choice (5th U.S. – do not buy expensive brandy)
The Next Day:
2-3/4 cups all purpose flour (divided)
¼ lb butter, softened
5 large eggs, beaten
2 T. whole milk, homogenized
1 t. baking soda
1-1/2 t. almond extract
1 cup granulated sugar
1 cup brown sugar (light and dark)
½ t. ground mace
1 t. ground cinnamon
1 bottle apricot brandy, for basting
70-80 servings Change size or US/metric
6 hours 1 hr prep
Remove pineapple rings from syrup. DO NOT USE SYRUP IN CAKE.
Cut both red and green pineapple rings into chunks (about 6 chunks of each ring.) In a large mixing bowl, add red and green pineapple chunks, pecans, almonds, red and green maraschino cherries, mixed peel and raisins and mix well.
Add the entire bottle of Brandy and mix well.
Cover the bowl tightly with food film wrap and let stand overnight.
During this marinate, mix at least two times.
THE NEXT DAY.
Preheat oven to 275 degrees F.
Sift 3/4 cup of flour over marinated fruit and mix well to coat. Now sift an additional 1/2 cup flour.
over fruit and mix well again.
In a mixing bowl cream butter; set aside.
In a separate mixing bowl, beat eggs with 2 tablespoons of milk. Add baking soda and almond extract to the beaten eggs and mix well. Add remainder of 1 1/2 cups of flour over the fruit and mix well. Add creamed butter and egg mixture over fruit and mix well. Add granulated sugar, brown sugar, mace and cinnamon and mix very well.
Prepare 3 bread pans (4" x 8" x 3" deep) with parchment paper (brown paper.) Pour cake mixture equally into each pan to about 3/4" below top of pan. The cakes should be between 2" and 2 1/2" in thickness. Bake in preheated 275 F oven for 4 to 5 hours on the middle rack. If top of cake starts to brown too much, cover with aluminum foil and continue baking. Test cake for doneness with a wooden testing stick. If stick comes out dry, the cakes are done.
Remove cakes from oven and let cool in pans. When cooled, remove from pans and place on metal racks for about 3 hours. Remove the brown paper carefully and discard.
Baste the tops of each cake with Apricot Brandy or if desired with 151 Overproof Rum. Wrap each cake in about 4 thicknesses of cheese cloth. Now wrap each cake with 2 layers of heavy duty aluminum foil.
Store the cakes in a cool place for at least 1 month before using (this is when they are best.) A few days before serving, unwrap the top of the foil and baste the cake through the cheesecloth with brandy or rum. Re-wrap and let sit for a few days.
This cake freezes very well.
Comments and Suggestions:
A question for Uncle Bill on the fruitcake recipe:
When you say 'red and green pineapple rings in syrup' are these canned pineapple rings? I'm in France and there are no red and green pineapple rings here. If I use regular rings, will that be ok? I'm sure they come in some kind of syrup. I could also get dried pineapple, but that might not be the right thing. I do have fruits confits, which are beautiful assorted candied fruit like whole small pears and oranges that I could cut up for 'candied peel'. It would be similar, and maybe even nicer. What do you think about the pineapple?
I'm really liking the idea of your recipe, I can small it already!
Hi KASHA;
Not sure what I can tell you, however, the pineapple rings that I call for are preserved in syrup and are available in red, green and yellow. They also have them available in the same type of syrup and colors, but in cut-up chunks. I would not recommend any substitutes. Canned pineapple in a syrup is quite different.
Now, the color does not matter, however it makes the cake look very presentable.
I would suggest that you try the following.
Make a heavy syrup:
4 cups of granulated sugar
1 cup of water
6 drops of food coloring (Leave the coloring out for the moment)
You can either use the full rings in heavy syrup or use the chunk style in heavy syrup
In a saucepan, add sugar and water and bring to boil. Reduce heat slightly and continue to boil for about 4 minutes, stirring very frequently so the sugar does not burn.
When done, divide in 2 equal amounts.
Now add red food coloring to one half and
green food coloring to the other half.
Place the pineapple rings or chunks into the colored syrup and bring to boil. Reduce heat and simmer for at least 10 minutes so that the pineapple gets glazed.
Remove and cool. Cut if using whole rings.
Continue with the Christmas Cake recipe.
Now, candied peel can be almost any fruit mixture. I would not recommend using dried oranges, although this would be different.
Let me know if I can be of any further help to you. Email if you like.
This cake freezes exceptionally well and I have had one cake in the freezer for 2 years and after taking it out and basting it with an Orange Liquerer, it was super-great. Also, you can douze the cake with 151 overproof rum, (just don't get drunk.)
This cake has been well received by so many. I made this cake for a group of 242 that I cooked a Xmas Dinner and they just raved about the cake.
Warmest Regards,
"Uncle Bill"
Bill Anatooskin
Uncle Bill a quick question for you on the fruitcake recipe. How many cakes does it make and what size pans do you use? That cake looks fantastic.
Gee, so glad that you are also interested in my Christmas Fruit Cake. Even though I say so myself, it is a very good cake, so little flour in it, lots of fruit and nuts,and don't forget the booze!!!
This recipe makes between 12 1/2 and 13 pounds of cake or about 5.9 kilos. I use 3 of the regular bread pans, 4" x 8" x about 4" deep. Now, you can use whatever other pans you have, just don't make the cake any thicker than 3 inches otherwise it will take longer to bake. I found that 2 1/2 inches thick is the best.
After the macerating process and the addition of the remaining ingredients including the flour, the cake batter should be sticky but no like a firm batter, so do not be concerned. If you find the batter to be too thin, add a bit more flour.
Do not buy expensive Brandy to macerate the fruit and nuts, a cheaper Brandy is just as good, it is the flavor that counts.
Use whatever fruit your little heart desires.
I do not suggest that you use NUTMEG in lieu of MACE, just leave the mace out. MACE is the outer layer of the nutmeg and can be purchased un-ground. But ground MACE is generally available in most major grocery outlets.
You do not have to use GOLDEN SEEDLESS RAISINS, I just found that they are light in color and are as they say, 'seedless', use a good quality raisin.
I baste the cake after wrapping it in cheesecloth, then wrap in aluminum foil, then turn it around so that the seams are in opposite directions and wrap again in aluminum foil. You need to keep all the goodness of the marinate to be absorbed by the cake. I would suggest that you baste the cake again about 2 weeks before serving.
Boiled Fruit Cake
Ingredients
450 g can crushed pineapple and juice
500 g mixed dried fruit
1 tblsp sherry
1 cup brown sugar
1 tsp vanilla essence
125 g butter or margarine
1 cup plain flour
1 cup self-raising flour
1 tsp mixed spice
1 tsp bicarbonate of (baking) soda
2 eggs, lightly beaten
Method
This is a "never-fail" recipe for the microwave:
Place the crushed pineapple, dried fruit, sherry, brown sugar, vanilla essence and butter in a casserole dish and cook on High for 6 minutes. Allow to stand until cool.
Fold in the flours, mixed spice, bicarbonate of soda and the lightly beaten eggs. Pour the mixture into a greased 24 cm ring dish*, and cook for 18 minutes on Medium. Cover with a tea towel and allow to stand for 20 minutes. Turn out onto a wire rack.
Boiled pineapple Fruit Cake
Ingredients
450 g can crushed pineapple and juice
500 g mixed dried fruit
1 tblsp sherry
1 cup brown sugar
1 tsp vanilla essence
125 g butter or margarine
1 cup plain flour
1 cup self-raising flour
1 tsp mixed spice
1 tsp bicarbonate of (baking) soda
2 eggs, lightly beaten
Method
This is a "never-fail" recipe for the microwave:
Place the crushed pineapple, dried fruit, sherry, brown sugar, vanilla essence and butter in a casserole dish and cook on High for 6 minutes. Allow to stand until cool.
Fold in the flours, mixed spice, bicarbonate of soda and the lightly beaten eggs. Pour the mixture into a greased 24 cm ring dish*, and cook for 18 minutes on Medium. Cover with a tea towel and allow to stand for 20 minutes. Turn out onto a wire rack.
This boiled fruit cake is ideal for freezing, either whole or in two halves. Simply wrap well in plastic wrap.
*I use microwave-safe ring pans for baking my cakes in the microwave.
Crushed Pineapple Fruitcake
3/4 cup butter
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon almond extract
3 cups golden raisins
1/2 cup red glace cherries
1 cup mixed peel
1 (15 ounce) can crushed pineapple with juice
Line an angel food pan with parchment paper, and brush with melted butter.
Cream butter or margarine, and then beat in sugar. Beat in eggs, one at a time, beating well after each addition. Stir in extract. Mix in flour, baking powder and salt. Stir in raisins, cherries, pineapple and mixed peel. Allow mixture to sit overnight in a covered bowl.
Bake at 300 degrees F for 2 1/2 hours with a pan of hot water placed on the lowest rack of oven during baking. Brush warm cake with some melted butter.
Yields 1 tube cake.
Yes - I have a brilliant recipe for a very, very nice carrot cake and should I remember and if I can find it I shall dig it out for you.
http://allrecipes.com/ try this site its very good hope you find it xXx