Mamère's Supermoist Fruitcake
Makes 1 (10-Cup) Bundt Cake
Ingredients
- 3 cups self-rising flour, divided
- 1 cup raisins
- 1 cup dried cranberries
- 1 cup chopped walnuts
- 8 ounces candied pineapple, coarsely chopped
- 8 ounces packaged pitted dates, coarsely chopped
- 4 ounces candied red cherries
- 4 ounces candied green cherries
- 1½ cups sugar
- 1 cup butter, melted
- 4 large eggs
- 2 tablespoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup pineapple juice
- ½ cup brandy
- 6 candied red cherries (optional)
- 6 candied green cherries (optional)
- ½ cup brandy or cognac (optional)
Instructions
- Preheat oven to 275°.
- In a large bowl, toss together 1 cup flour, raisins, cranberries, walnuts, candied pineapple, dates, red cherries, and green cherries until well coated.
- In another large bowl, whisk together sugar, melted butter, and eggs.
- In a medium bowl, whisk together cinnamon, nutmeg, and remaining 2 cups flour. Gradually add cinnamon mixture to sugar mixture alternately with pineapple juice, beginning and ending with cinnamon mixture, whisking until combined after each addition and no lumps remain. Add fruit mixture and brandy, and fold until well combined.
- Spray a 10-cup Bundt pan with baking spray with flour. Pour batter into prepared pan.
- Bake for 1½ hours. Gently press red cherries (optional) and green cherries (optional) into top of cake. Bake until a wooden pick inserted near center comes out clean, 30 minutes to 1 hour more. Let cool in pan for 15 minutes. Invert cake onto a wire rack over a rimmed baking sheet. Let cool completely, ladling brandy or cognac (optional) over cake for a spiked flavor. Cover with foil, and refrigerate for up to 7 days.
Notes
Kitchen Tip
You may wish to bake 4 or 5 of these cakes and offer them as Christmas gifts to family and friends.
You may wish to bake 4 or 5 of these cakes and offer them as Christmas gifts to family and friends.
