Ingredients for Golden Brandy Bundt Fruitcake
- Blanched Slivered Almonds
- Golden Raisin
- Dried Apricot
- Candied Cherry
- Candied Pineapple
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Apricot Brandy
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How to Make Golden Brandy Bundt Fruitcake
- Preheat oven to 300°F (150°C).
- In a medium bowl, combine 1 cup chopped almonds and 2 cups mixed candied fruit (such as cherries, raisins, and peel). Set aside.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- Generously grease and flour a 10-inch bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup brandy, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the almond and fruit mixture.
- Pour batter into the prepared bundt pan.
- Place a pan of hot water on the lowest rack of the oven during baking to create a moist environment.
- Bake for 150-160 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is still slightly warm, wrap it in a brandy-soaked cloth (use a clean kitchen towel and about 1/4 cup of brandy) and store it in an airtight container in the refrigerator for at least 2 weeks to allow the flavors to meld. (Storing longer enhances the flavor!)
Nutrition Information (Approximate per serving)
Sodium
128 g
Sugar
1491g
Fat
346g
Carbs
232g
