Dec. 26, 2018

Fruit Cake

This is a traditional holiday dessert, hope you enjoy it when you make it.



1 cup butter, softened

2 1/2 cups sugar, if is brown could be better

6 egss

2 tsp whisky

4 cups all purpose flour

1 1/2 tsp cinnamon

1 1/2 tsp nutmeg

1 1/2 tsp chinese 5 spices

1 1/2 tsp ginger powder

1 tsp salt

1 1/2 lbs ready mix candied fruit

1 lbs whole candied cherries

1 cup pecan, chopped

1 cup almond, slices

1 cup walnut, chopped

1 cup pine nuts

1/2 cup cinnamon whisky


In a large bowl, beat butter and sugar with electric mixer until fluffy, adding eggs one at time until yolk dissapears.

Sift together flour, salt and the spices, mix thoroughly with butter and eggs mixture. Add fruit and nuts into batter.

Usuually we use tube pans but you can make it at your taste. Grease and flour the pans.

Fill pan 2/3 with batter. Bake 275° for 1 1/2 - 2 hours. 

Out of the oven brush top with cinnamon whisky every 15 minutes until cold.

Wrapped in a wine or whisky soaked cloth in an airtight conatiner, store in a cool place for 4 weeks, every three days brush again with cinnamon whisky.

Before you plate decorate with cherries and mint leaves.