Brussels Fruit Cake Recipe
Once you try this Brussels Fruit Cake recipe, you will never go for another recipe again. If you have a lot of Fruits on hand then Brussels Fruit Cake is the recipe you should opt for. This Brussels Fruit Cake is always a hit as a Dessert . Whenever I have European friends visiting, I always prepare Brussels Fruit Cake which is the most savored dish of their cuisine. Include this Brussels Fruit Cake recipe in your most-liked list and make it as many times you wish to.
Ingredients
1-1/4 cups (200 g) finely chopped crystallized pineapple
1-1/4 cups (200 g) finely chopped crystallized pears
1/2 cup (90 g) finely chopped candied lemon peel
1 cup (250 g) halved red and green candied cherries
2 cups (225 g) finely chopped walnuts
1 cup (110 g) finely chopped pecans
1 cup (110 g) finely chopped almonds
1 cup (110 g) finely chopped hazelnuts
2-1/3 cups (400 g) raisins
Scant 1/2 cup (100 ml) sherry
1 cup (225 g) butter, softened
2-1/4 cups (450 g) sugar
Pinch each of salt and grated nutmeg
6 eggs
3 cups (450 g) self-rising flour, sifted
Additional sherry
Additional crystallized and candied fruit
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.
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.
