Brussels Fruit Cake Recipe
Ingredients
| Pineapple | 1/4 Cup (16 tbs), finely chopped | |
| Chopped | 1/4 Cup (16 tbs), finely chopped | |
| Candied lemon peel | 1/2 Cup (16 tbs), finely chopped | |
| Green red | 1 Cup (16 tbs), candied | |
| Walnuts | 2 Cup (16 tbs), finely chopped | |
| Pecans | 1 Cup (16 tbs), finley chopped | |
| Almonds | 1 Cup (16 tbs), finely chopped | |
| Hazelnuts | 1 Cup (16 tbs), finely chopped | |
| Raisins | 1/3 Cup (16 tbs) | |
| Scant 1/2 cup (100 ml) sherry | ||
| Butter | 1 Cup (16 tbs), softened | |
| Sugar | 1/4 Cup (16 tbs) | |
| Pinch each of salt and grated nutmeg | ||
| Eggs | 6 | |
| Self-rising flour | 3 Cup (16 tbs), 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.
Chef
