Brandy Aged Fruitcake
Brandy Aged Fruitcake is so rich & delicious. Brandy softens the fruit and mellows the cake part of the fruitcake and it acts as a preservative. You’ll become a fruitcake convert.
Why do American’s hate fruitcake?
I get it, really. The fruitcakes that you find in the grocery and the big box stores are gross. I don’t know what the green things are in those cakes, and I’m pretty sure I don’t want to know.
I’m not surprised so many Americans think they hate fruitcake, even if they’ve never tasted it.
With this recipe, I’m on a mission to change as many American minds about fruitcake as I can.
Ingredients for making Aged Fruitcake:
Fruit & Nuts:
Cake Batter:
Ingredient notes:
- Dried Fruits: Use the best quality dried fruits and nuts for this cake. Candied orange peel and candied cherries can be found in the grocery store starting in the fall, but they are also available on-line.
- Alcohol: The alcohol is key to the flavor, texture and preserving for this cake. I prefer a high abv slightly sweet alcohol like brandy or rum. You can also use whiskey or bourbon. Don’t use lower abv liquid like wine for aging, you need the higher alcohol as a preservative.
- Brown sugar: This is a “dark” fruitcake which includes brown sugar rather than white sugar. Light or dark brown sugar is fine.
Scroll through the process photos and watch the video to see how to make, age and finish a traditional Christmas fruitcake:
- Mix the dried fruits and nuts with lemon zest, juice and brandy.
- Cover and set aside for at least 12 hours or up to 2 days.
- Add the eggs to the butter and sugar.
- Add the flour.
- Add the soaked fruit.
- Mix to combine then spread into the cake pan.
FAQs about making traditional aged fruitcake:
The alcohol moistens the cake and fruit, flavors the cake and acts as a preservative. It’s hard for bacteria to live in a high alcohol/low moisture cake.
I like to use brandy, but you can also use whiskey, bourbon, sherry or rum instead.
The liquor not only softens the fruit part of the fruitcake, it also softens and mellows the cake part of the fruitcake and keeps the cake from spoiling. There is no good substitute for the liquor in this recipe.
As the name Brand-Aged Fruitcake, implies, this recipe needs to be made several weeks, or even several months, before you want to serve it. I usually bake my fruitcakes by mid-October so they’re well-aged by Christmas.
The cake can be finished with a layer of marzipan and a layer of fondant or royal icing. But you don’t need to decorate the cakes at all. Fruitcake can certainly be served without any icing or marzipan.
Once the cake is aged, it can keep at room temperature for several months. Keep the cake wrapped in plastic and in a closed container like a cake tin. Once a week brush any cut edges or un-iced parts of the cake with more of the liquor used for aging.
Watch this video to see how to cover a cake with rolled fondant.
You’ll also love this Almond Filled Stollen on your holiday menu.
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Brandy-Aged Fruitcake Recipe
Ingredients
- 1 ½ oz almonds (½ cup coarsely ground)
- 3 oz walnuts (1 cup chopped)
- 12 oz dark raisins (2 ¼ cups)
- 8 oz light raisins (1 ⅓ cups)
- 3 oz candied orange peel (⅓ cup)
- 3 oz candied cherries (⅓ cup)
- 6 oz zante currants (1 cup)
- 1 lemon (grated zest juice)
- 6 oz brandy (⅔ cup (plus more for aging, see note))
- 7 ½ oz all purpose flour (1 ½ cups, see note)
- 1 ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon table salt
- 6 oz unsalted butter (room temperature)
- 6 oz brown sugar (¾ cup)
- 4 large eggs (room temperature)
Decoration (optional)
- 8 oz apricot preserves (1 cup)
- 1 recipe marzipan
- 1 recipe rolled fondant
- recipe Royal Icing
- Marzipan holly and silver dragees for decoration
Instructions
- Combine 1 ½ oz almonds, 3 oz walnuts, 12 oz dark raisins, 8 oz light raisins, 3 oz candied orange peel, 3 oz candied cherries, 6 oz zante currants, with the zest and juice of 1 lemon. Add 6 oz brandy and toss to coat the fruit and nuts with the liquor. Cover the bowl and let it sit overnight.
- Preheat the oven to 350 °F. Line a 9"x 3" cake pan with a parchment round. (see note)
- Sift together 7 ½ oz all purpose flour, 1 ½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger and ½ teaspoon table salt. Set aside.
- In a large mixing bowl, cream 6 oz unsalted butter and 6 oz brown sugar until light and aerated. Scrape down the bowl and the beater. Add 4 large eggs, two at a time. Mix until combined then scrape down the bowl and the beater.
- With the mixer running on low speed, add the dry ingredients in 3 batches and mix until combined. Fold in the soaked fruit and all the liquid.
- Pour the batter into the prepared cake pan and spread it out to an even layer. Bake until a toothpick poked in the center of the cake comes out clean, about 55 minutes. As soon as the pan is removed from the oven pour ¼ cup of brandy over the top of the cake.
- Cool the cake to room temperature before removing from the pan. Wrap the cake in two layers of plastic wrap and set aside at room temperature.
- Once a week for at least 4 weeks, unwrap the cake and generously brush on all sides with more brandy. The cake can be served as is or you can ice and decorate the cake with marzipan and fondant.
Ice & Decorate the cake (optional)
- Unwrap the cake. Glue the cake to a cardboard cake circle using a dab of royal icing. Trim the cake cardboard to the same size as the cake. Place on another cardboard circle or serving plate.
- To finish with Royal Icing: Make a batch of fluffy royal icing. Ice the top of the cake with thick swirls of icing to resemble snow. Decorate with marzipan or fondant holly or other edible decorations. Wrap a wide ribbon around the sides of the cake.
- To finish with Rolled Fondant: Ice the cake with apricot preserves. Roll the marzipan to a 14" round. Roll the marzipan onto the rolling pin then transfer and unroll onto the cake. Trim the marzipan flush with the bottom of the cake and board. Brush the marzipan with brandy.
- Roll the fondant to a 14″ round and cover the cake over the marzipan. Trim the fondant flush with the bottom of the cake and board.
- Add dragees, stencils, glitter and marzipan holly or other decorations as you like.
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Eileen, have you ever iced with royal icing instead of fondant? Also, after icing, should the cake still be stored in an air tight container at room temperature?
When I worked in a British tea shop we used to ice the cakes with royal icing so you could certainly go that route. I’m just not a fan so I use fondant as thin as possible to mostly taste the marzipan. Yes, put the finished cake in a air tight container. I use Christmas tins to give away and store the cakes. Once the cake is sliced put a piece of plastic wrap over the exposed cake. If your cakes lasts longer than ours (+ a couple of weeks) you can go in and brush the cut section of the cake with a little brandy to keep it moist.
Only one thing can improve this recipe: bake a double batch so there’s one cake to eat now. It won’t be as dense and mellow, but it’s otherwise impossible for me to stop tasting tiny bits until it’s gone.
Your recipe is a revelation, not just in fruitcakes but in baking in general.
Thanks Susan, I usually make a 5x batch. I bake cakes in all different sizes and give them as gifts (yes, people DO want fruitcake).
Yeah, I meant the plastic wrap. Thank you Eileen. Going to try this.
Hi Eileen . Your recipe looks delicious. I want to try it. What is the measurement like if I want to use self raising flour? Also should I cover the cake immediately after brush the brandy over it…
Self rising flour already has the baking powder and salt added. I’ve read that there is 1 1/2 tsp of baking powder and 1/2 tsp salt per cup of flour. So I would say if you swap out the 1 1/2 cups of all purpose flour in this recipe and leave out the baking powder and salt you should have a close result. What do you mean by “cover the cake immediately”? Do you mean with plastic wrap or with the marzipan and fondant. Yes, if you mean plastic wrap. You need to age the cake for several week before covering with the marzipan and fondant.
Your brandy-aged fruitcake recipe looks good; I’m going to try it; the spices are interesting. I have been baking fruitcakes for years, but it is almost impossible to find the candied fruit in the seasonal section of the grocery stores any more. I will probably have to order it on line this year. Do you think this recipe can be successfully doubled?
You can absolutely double the recipe. I’ve done as much as 5x the recipe (in a larger mixer). I mix the fruit in a large bowl, then mix the batter in the mixer. You can fold the batter into the fruit by hand since that is the heaviest part and can be hard on the mixer’s motor.