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Christmas is a time for indulgence, and what better way to treat yourself and your loved ones than with a deliciously moist and boozy fruitcake?
While this classic dessert may have its fair share of skeptics, those who appreciate the rich flavors and traditions of this holiday delight will be in for a treat. In this article, we'll explore Jill's Fruitcake recipe, which combines an abundance of fruits, nuts, and the unique addition of black walnuts. Soaked in brandy and brushed with it weekly until Christmas, this fruitcake is a true labor of love. Let's dive into the recipe and create a Christmas dessert that will become a treasured tradition.
Jill's Fruitcake Recipe:
Ingredients:
- - 4 cups all-purpose flour, divided
- - 1½ cups pecan halves, divided
- - 1 cup chopped almonds
- - 1 cup chopped pecans
- - 1 cup chopped dates
- - 1 pound fruitcake mix
- - ½ pound red and green candied cherries
- - 1 teaspoon baking powder
- - ½ teaspoon salt
- - 1 tablespoon ground cinnamon
- - 1 tablespoon ground cloves
- - 1 tablespoon ground allspice
- - 1 tablespoon freshly grated nutmeg
- - ¾ cup butter, softened
- - 2 cups sugar
- - 5 large eggs
- - 1 teaspoon vanilla extract
- - Brandy
Instructions:
1. Line 6 (5- x 3- x 2-inch) loaf pans with parchment paper and set them aside.
2. In a mixing bowl, combine ½ cup flour, 1 cup pecan halves, almonds, chopped pecans, chopped dates, fruitcake mix, and red and green candied cherries. Toss gently until all the ingredients are coated. Set the mixture aside.
3. In another bowl, combine the remaining 3½ cups of flour, baking powder, salt, cinnamon, cloves, allspice, and nutmeg. Set this mixture aside as well.
4. Using an electric mixer, beat the softened butter at medium speed until creamy. Gradually add the sugar, beating well. Add the eggs one at a time, ensuring they are well blended after each addition.
5. Stir in the vanilla extract and gradually add the flour mixture, mixing well to create a smooth batter.
6. Gently fold the fruit mixture into the batter, ensuring it is evenly distributed. Stir in the remaining ½ cup of pecan halves.
7. Spoon the batter evenly into the prepared loaf pans, smoothing the tops with the back of a wet spoon.
8. Bake the fruitcakes at 325°F (163°C) for 20 minutes, then decrease the temperature to 300°F (149°C) and bake for an additional 40 minutes or until the cakes spring back when lightly touched.
9. Allow the cakes to cool in the pans on wire racks for 20 minutes. Then, remove them from the pans and let them cool completely on the wire racks.
10. Peel off the parchment paper from the cakes. Wrap each cake in brandy-soaked cheesecloth and store them in airtight containers in a cool place.
11. Pour a small amount of brandy over the cakes each week for the first four weeks, and then once a month thereafter. This will ensure the cakes remain moist and develop a rich, boozy flavor.
Jill's Boozy Christmas Fruitcake is a true holiday delight that embodies the spirit of the season.
Soaked in brandy and packed with an abundance of fruits, nuts, and the unique addition of black walnuts, this cake is a labor of love that will impress even the most skeptical fruitcake critics. Follow the recipe carefully, and embrace the tradition of weekly brandy-soaking to create a moist and flavorful dessert that will become a cherished part of your Christmas celebrations. Indulge in the rich flavors and aromas of this fruitcake, and let it bring joy and warmth to your holiday season.
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