Prepare to rediscover a classic with this Old Fashioned Fruit Cake recipe. Forget any past disappointments, as this cake defies expectations, offering a deeply moist, exquisitely spiced experience, generously studded with a vibrant medley of dried fruits, bright candied citrus, and crunchy nuts. This isn’t just a cake; it’s a rich tapestry of flavors and textures, promising to transform your perception of fruitcake into one of pure delight.
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Prep Time
30 minutes
Cook Time
2 hours
Total Time
2 hours 30 minutes
Servings
5 pounds of cake
Difficulty
Easy
Calories *
1719 kcal per serving
Technique
Craft a rich batter, gently bake covered, then wrap in brandy-soaked cloth for optimal flavor and preservation.
Flavor Profile
A deeply spiced molasses cake, generously studded with a blend of candied fruits and nuts, lusciously soaked in brandy for an unparalleled depth of flavor.
* Based on nutrition panel
This fruit cake completely changed my mind about fruitcake! It’s incredibly moist, beautifully spiced, and the brandy soaking process creates such depth of flavor! I loved the combination of dried fruits, candied citrus, and nuts, and serving it with lightly sweetened whipped cream was perfection!⭐⭐⭐⭐⭐
Mara
Today, we embark on a culinary journey to create a truly spectacular Old Fashioned Fruit Cake – a dessert often unfairly maligned, but one that, in this rendition, shines with flavor and captivating intrigue. How many cakes can boast such a rich character? This recipe is a testament to abundance, featuring an astonishing array of ingredients: seven types of dried fruits, two varieties of nuts, and four aromatic spices. Beyond these, we incorporate the deep notes of molasses, the subtle tang of apple cider, the warming embrace of brandy, and, yes, even sweet strawberry preserves! If that doesn’t pique your curiosity, nothing will. Each element plays a crucial role in building layers of complexity, transforming what many consider a mundane treat into a holiday showstopper.
For this exceptional cake, I utilized my Quick Strawberry Jam, but feel free to experiment with Mixed Berry Jam for an even broader spectrum of fruity notes. A unique touch in this recipe involves beating egg whites to stiff peaks and gently folding them into the batter. This technique, while seemingly minor, introduces a much-needed lightness to an otherwise intensely dense cake. The density, in fact, is one of its hallmarks, stemming from the generous ratio of exquisite mix-ins to cake batter – a philosophy similar to my Sourdough Raisin Bread or Thick Chewy Chocolate Chip Cookies, where the add-ins are truly the stars of the show. This fruit cake isn’t just baked; it’s crafted to be an heirloom, a tradition, and a conversation starter, perfect for holiday gatherings or a special indulgence.
Table of Contents
- The Enchanting World of Old Fashioned Fruit Cake
- What is Old Fashioned Fruit Cake?
- The Distinctive Taste of Traditional Fruit Cake
- The Heart of the Cake: Ingredients
- Customizing Your Fruit Cake: Substitutions
- Mastering Your Fruit Cake: Expert Tips and FAQs
- Frequently Asked Questions
- Expert Baking and Flavor Tips
- Serving Suggestions for Old Fashioned Fruit Cake
- Old Fashioned Fruit Cake Recipe
- Before You Go!
The Enchanting World of Old Fashioned Fruit Cake
Fruitcake, with its storied history and enduring presence in holiday traditions around the globe, is far more than just a simple dessert. It represents a culinary art form deeply rooted in the preservation of seasonal bounty. Originating in ancient Roman times as a type of energy bar, it evolved through the centuries, becoming a staple in medieval Europe and eventually a celebrated festive cake, particularly in British culture. This evolution saw the addition of exotic spices from the East and rich candied fruits, transforming it into the luxurious delicacy we know today. Often prepared weeks or even months in advance, traditional fruitcake is celebrated for its remarkable keeping qualities and its ability to mature and deepen in flavor over time. This aging process, often aided by generous lashings of alcohol, allows the diverse ingredients to meld into a harmonious, complex symphony that is truly unique.
The beauty of an old fashioned fruit cake lies not just in its taste, but in its narrative – a tale of careful preparation, patience, and anticipation. It’s a cake that embodies the spirit of generosity, often shared during festive seasons, and passed down through generations. This particular recipe captures that timeless essence, honouring the traditional methods while ensuring a result that is unequivocally delicious and utterly memorable. It challenges the modern skepticism surrounding fruitcake by presenting a version so flavorful and moist, it might just convert even the most ardent critics.
What is Old Fashioned Fruit Cake?
An Old Fashioned Fruit Cake is a rich, dense, and deeply aromatic cake, lavishly flavored with an assortment of spices and often fortified with brandy or other spirits. Its defining characteristic is the exceptionally high proportion of candied fruits, dried fruits, and nuts meticulously baked into the batter, giving it a distinctive, substantial texture. Unlike lighter sponge cakes, fruit cake is designed to be robust and satisfying. Historically, these cakes were prepared as a means of preserving seasonal fruits, with alcohol acting as a natural preservative, allowing them to last for extended periods, sometimes even months or a year. This preservation method also serves to infuse the cake with a profound depth of flavor and maintain an unparalleled moistness as the alcohol slowly permeates and tenderizes the cake over time. The careful balance of ingredients and the unique preparation method make traditional fruit cake a true culinary marvel.
The Distinctive Taste of Traditional Fruit Cake
A traditional fruit cake offers an intense and captivating flavor profile that is truly in a league of its own. It’s a symphony of robust spices, the concentrated sweetness and chewiness of dried fruits, the vibrant tang of candied citrus, and the warming notes of alcohol. With each bite, you’re treated to a complex blend where the individual flavors of cinnamon, allspice, mace, and nutmeg intertwine with the molasses-rich cake base. The array of nuts provides a satisfying textural contrast and a subtle earthy balance to the sweetness. What truly sets it apart is the transformation that occurs over time; as the cake ages and continues to absorb its brandy soak, the flavors meld and mature, creating a harmonious and heady aroma that is unlike anything else. The texture, owing to the sheer volume of mix-ins and the careful soaking process, is wonderfully dense yet remarkably moist and tender, never dry or crumbly. It’s a sensory experience that speaks of warmth, tradition, and culinary craftsmanship, making it a perfect indulgence for special occasions.
The Heart of the Cake: Ingredients
Crafting the perfect old fashioned fruit cake relies on a selection of high-quality ingredients, each playing a vital role in the cake’s exceptional flavor and texture. Here’s a closer look at what makes this recipe truly special:
- Dried Fruit: Our recipe features a delightful trio: raisins, golden raisins, and currants. These gems not only provide natural sweetness and a lovely chewiness but also act as tiny flavor sponges, absorbing the brandy and releasing moisture over time, contributing significantly to the cake’s legendary moistness.
- Candied Fruit: The vibrant array of candied fruits is essential for both flavor and visual appeal. We recommend a combination of candied orange peel, candied lemon peel, candied cherries, and candied pineapples. While readily available commercially, preparing your own candied citrus peels adds an extra layer of freshness and pride. Simply drain them from their syrup, chop, and incorporate into the mix.
- Nuts: Toasted pecans and almonds introduce a satisfying crunch, providing a delightful textural contrast to the soft cake and chewy fruits. They also lend a subtle, rich flavor that beautifully balances the sweetness of the dried and candied components.
- All-purpose flour: The backbone of our cake, all-purpose flour, offers the ideal amount of gluten to create a tender, soft crumb. To ensure a smooth texture without unwanted holes or “tunnels,” it’s crucial to avoid overmixing the batter. Incorporate the flour in several gradual additions, finishing the folding by hand if necessary to maintain a light touch.
- Baking Soda: A crucial leavening agent, baking soda ensures the cake rises beautifully. Always check its freshness – a simple test with vinegar will confirm its potency. Fresh baking soda is key for a cake with the right lift and texture.
- Cinnamon: The warming, sweet aroma of cinnamon is fundamental to a classic fruit cake. While Saigon cinnamon offers a particularly strong, sweet, and spicy profile, any good quality ground cinnamon will contribute beautifully to the overall spice blend.
- Ground Allspice: Allspice is a powerful, multifaceted spice, delivering notes of cloves, cinnamon, and nutmeg all in one. Use it with a judicious hand, as its strong flavor can easily dominate if overused. It provides an essential depth to the fruit cake’s aromatic complexity.
- Mace: Derived from the protective webbing around the nutmeg seed, mace offers a more delicate, subtly floral and sweet flavor compared to its earthier sibling, nutmeg. This nuance adds an exquisite layer to the spice blend, elevating the cake’s overall fragrance.
- Ground Nutmeg: This recipe calls for pre-ground nutmeg. If opting for freshly ground nutmeg, which boasts a superior, more potent flavor, remember to reduce the quantity by half to two-thirds to avoid overpowering the other spices.
- Butter: Unsalted butter is preferred in baking, allowing precise control over the salt content of the recipe. Ensure your butter is softened to room temperature for optimal creaming with the sugar, which creates a light and airy cake base.
- Light Brown Sugar: Light brown sugar not only provides sweetness but also contributes a crucial element of moisture to the cake. Its molasses content imparts a subtle, rich, caramel-like flavor that complements the spices and dried fruits beautifully, keeping the cake exceptionally soft.
- Whole Egg: Eggs serve multiple functions, adding richness, moisture, and structure to the cake. Separating them and whipping the whites separately helps to achieve a lighter texture despite the cake’s inherent density.
- Molasses: A signature ingredient in many old-fashioned baked goods, molasses is indispensable for its robust, complex, and slightly smoky flavor. It also enhances the cake’s characteristic dark color and contributes to its moistness, making it a key player in the fruit cake’s deep flavor profile.
- Fruit Juice: Acting as the primary liquid component, fruit juice (such as orange juice or apple cider) adds essential moisture and a complementary fruity note to the batter. It helps to bring all the ingredients together into a cohesive and flavorful dough.
- Brandy: More than just a flavor enhancer, brandy (or any chosen alcohol) plays a critical role in the texture and longevity of the cake. Alcohol interacts differently with gluten than water, contributing to a wonderfully tender crumb while also deeply infusing the cake with its aromatic profile and acting as a preservative.
- Preserves: The addition of strawberry preserves (I used my homemade Quick Strawberry Jam) folds in another layer of fruity sweetness and moisture. Opt for preserves that aren’t overly sweet to ensure a balanced flavor. This unexpected ingredient truly elevates the fruit cake to a new level of deliciousness.
Customizing Your Fruit Cake: Substitutions
One of the joys of baking an old fashioned fruit cake is the flexibility it offers for customization. Feel free to adapt this recipe to your personal preferences or what you have on hand. Here are some delightful substitution ideas to inspire your creativity:
- Dried Fruit: While raisins, golden raisins, and currants are traditional, the world of dried fruit is vast and inviting. Consider chopped dried apricots for a tangy counterpoint, succulent dried figs for a deeper, earthier sweetness, or even dried cranberries for a festive tartness. Diced dried pears and apples also offer a lovely twist, providing a different texture and flavor dimension.
- Candied Fruit: Tailor the candied fruit selection to your taste. If you’re a citrus aficionado, an all-candied citrus blend (orange, lemon, grapefruit) could be wonderfully bright and fragrant, perhaps omitting the candied cherries and pineapple for a different profile. You could also introduce candied ginger for a spicy kick, or candied peel from other fruits like mango for a tropical note.
- Nuts: The choice of nuts significantly impacts both flavor and texture. Beyond almonds and pecans, walnuts offer a slightly bitter, earthy contrast, while pistachios add a beautiful color and a distinct nutty flavor. For an exotic twist, consider creamy macadamia nuts, especially if you’re leaning into a more tropical fruit combination. Lightly toasting your nuts before adding them can also enhance their flavor.
- Fruit Juice: The liquid element can easily be swapped. While orange juice is a fantastic choice, apple cider would infuse the cake with a delightful autumnal essence. Other fruit juices like cranberry, pineapple, or even a mixed berry blend could introduce new layers of complementary flavor, making each slice a unique experience.
- Fruit Preserves: Your choice of preserves can subtly shift the cake’s overall character. My Mixed Berry Jam would be sensational, adding complex berry notes. For a more sophisticated and slightly bitter edge, orange marmalade would be an interesting and delicious twist. Apricot or peach preserves could lend a sunny, stone-fruit sweetness, while fig jam would deepen the cake’s rich, earthy undertones.
- Alcohol (or lack thereof): For those preferring a non-alcoholic fruit cake, the brandy can be substituted with additional fruit juice or even a strong, spiced black tea. While the alcohol aids in preservation and flavor development over time, a non-alcoholic version can still be incredibly flavorful, though it may require refrigeration for longer storage.
Mastering Your Fruit Cake: Expert Tips and FAQs
Achieving a truly magnificent old fashioned fruit cake involves understanding a few key principles and having answers to common questions. Here, we delve into frequently asked questions and offer professional insights to ensure your fruit cake is a resounding success.
For a delicious non-alcoholic alternative, you can soak fruit cake in apple cider, orange juice, or even a strong brewed tea infused with spices like cinnamon and cloves. For similar results, you can also omit soaking the whole cake and instead soak the dried fruits in your chosen non-alcoholic liquid before making the cake. Keep in mind that non-alcohol soaked fruit cake will not be shelf-stable for as long and should be refrigerated.
The best alcohol is one whose aroma and flavor you genuinely enjoy! Classic choices include regular brandy, which offers a warm, mellow sweetness. However, feel free to experiment with apple brandy or pear brandy for distinct fruity notes. For a Southern-inspired fruit cake, whiskey or Bourbon would lend a wonderful smoky, caramel complexity. Dark rum is another popular choice, bringing a rich, deep sweetness. Consider the flavor profile you desire, and choose accordingly.
Alcohol-soaked fruit cake boasts excellent keeping qualities. Store it well-wrapped at room temperature for up to 6 months. To prevent it from drying out, remoisten the cloth with brandy (or your chosen liquid) 1-2 times per month as the cake absorbs the moisture. After the desired soaking period, or if it’s not alcohol-soaked, wrap the fruitcake tightly in plastic wrap and store it in the refrigerator for extended freshness.
Absolutely! Fruitcake freezes exceptionally well. For optimal preservation, wrap it thoroughly in several layers of plastic wrap, then an additional layer of aluminum foil, or place it in an airtight freezer-safe container. Stored this way, fruitcake can last for up to 6 months or even longer in the freezer without significant loss of quality. Thaw slowly in the refrigerator before serving.
Yes, this recipe is quite forgiving and can be scaled up to make larger batches. Your primary limitation will be the capacity of your stand mixer and the size of your baking pans. When multiplying, ensure all ingredients are increased proportionally and that you have adequate baking space and time.
A tangy Cream Cheese Buttercream would be a marvelous choice for fruit cake. The creaminess and slight tang from the cream cheese beautifully balance the strong, spiced flavors of the fruit cake, offering a refreshing counterpoint to its richness. A simple citrus glaze made with powdered sugar and lemon or orange juice also works wonderfully, adding a bright finish without overwhelming the cake.
The aging process is what truly transforms a good fruit cake into a great one. While it can be enjoyed fresh, traditional fruit cakes are often aged for at least 2 weeks, and sometimes up to 3-4 months, or even longer, especially when regularly “fed” with brandy. The longer it ages, the more the flavors meld and deepen, and the texture becomes incredibly moist and tender. My grandmother would soak hers twice a month for 3-4 months, but even a month of aging makes a significant difference.
Dry fruit cake is often a result of overbaking or baking at too high a temperature. The sheer volume of dried fruit can trick bakers into thinking the cake isn’t cooked through. Baking at a lower temperature for a longer period, often covered, helps prevent the edges from drying out before the center cooks. Additionally, ensuring sufficient moisture in the batter (like using preserves and fruit juice) and the crucial post-baking brandy soak are key to maintaining its signature moistness.
Expert Baking and Flavor Tips
Beyond the FAQs, here are some invaluable insights to elevate your fruit cake to professional chef standards:
- Presentation: While a simple slice is divine, elevate your fruit cake with a swoosh of lightly sweetened whipped cream or a luscious crème fraîche whipped cream. For an added touch of elegance and to beautifully complement the cake’s rich flavors, consider topping it with a cream cheese glaze. Avoid overly sweet garnishes like heavy caramel, which can compete with the cake’s complexity. Instead, a scoop of creamy vanilla bean ice cream or a delicate vanilla bean anglaise would be a welcome addition, as the dairy mellows the strong spices and highlights individual flavor notes.
- Flavor Development & Aging: The true magic of this fruit cake unfolds with time. After baking, soak a clean kitchen towel in about ½ cup of brandy. Wrap the warm cake in this towel, and for an extra layer of moisture, place a few fresh apple slices in the center before wrapping the entire cake tightly in plastic wrap. Allow it to rest for at least two weeks before serving. For deeper flavor and prolonged moistness, remoisten the cloth with brandy once or twice a month for 3-4 months. The longer it ages, the more complex and integrated the flavors become, creating a truly unforgettable dessert.
- Baking Technique: Traditional fruit cakes can sometimes be dry. To prevent this, our recipe employs a gentle baking method. The original instructions might call for steaming, but placing a large roasting pan with about an inch of hot water in the bottom of your oven (underneath the cake) creates a humid environment, mimicking steaming without the extra effort. Bake at a lower temperature (250°F) and keep the cake covered for most of the baking time to ensure it cooks through without drying out. Removing the covering towards the end allows for a lovely golden-brown crust.
- Helpful Tools: A sturdy, non-removable bottomed 10-inch tube pan is ideal for this recipe, ensuring even baking and easy release. Lining it with parchment paper, especially cutting circles for the bottom and inside, will guarantee a pristine cake. A good quality stand mixer with a paddle attachment will also make creaming butter and sugar and mixing the dense batter much easier.
- Variations: Don’t hesitate to personalize your fruit cake. You can easily swap out specific dried fruits or nuts for your favorites. For a non-alcoholic version, replace brandy with apple cider or another fruit juice. If you prefer a fresh-baked taste, serve the fruit cake within a few days of baking, omitting the long soaking process entirely. This recipe also works well when divided into smaller cakes, which typically require about 2 hours of steaming/baking.
- Storage: Alcohol-soaked fruit cake is incredibly shelf-stable. Store it well-wrapped in plastic wrap, then an additional layer of aluminum foil, at room temperature for up to 6 months. After the first month, periodically remoisten the cloth with brandy to maintain its moisture. For unsoaked or alcohol-free versions, or for very long-term storage, wrap tightly and store in the refrigerator or freezer. Properly frozen fruitcake can last for up to 6 additional months, retaining its delightful flavor and texture.
Serving Suggestions for Old Fashioned Fruit Cake
The Old Fashioned Fruit Cake, with its deep flavors and rich texture, is a magnificent dessert on its own, but certain accompaniments can truly elevate the experience. I personally love serving this cake with a simple, generous swoosh of lightly sweetened whipped cream. The cool, airy cream provides a beautiful contrast to the cake’s density and warmth. Alternatively, a crème fraîche whipped cream would introduce a delightful tang, cutting through the richness and adding another layer of sophistication.
When choosing garnishes, it’s best to avoid anything that adds excessive sweetness, as the cake already boasts a complex sweetness from the fruits and molasses. Think about enhancing, not overwhelming. Instead of heavy caramels, consider a delicate dusting of powdered sugar, a few candied orange slices, or a sprig of fresh rosemary for a touch of elegance. A scoop of luscious vanilla bean ice cream or a silky vanilla bean anglaise would be an absolutely welcome addition. The creaminess of dairy exquisitely mellows the cake’s assertive spices and highlights individual notes from the fruit and brandy, creating a perfectly balanced and indulgent dessert experience. For a truly memorable pairing, serve it with a warm cup of spiced tea, a robust coffee, or a small glass of complementing sherry or port wine.
Old Fashioned Fruit Cake
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Ingredients
- 1 cup raisins
- 1 cup golden raisins
- 1 cup currants
- 3 oz candied lemon peel chopped
- 3 oz candied orange peel chopped
- 8 oz candied cherries chopped
- 8 oz candied pineapple chopped
- 8 oz citron sliced, I omitted this
- 1 cup pecans chopped
- 1 cup almonds blanched, chopped
- ⅓ cup all-purpose flour for coating fruit and nuts
- 1 ⅓ cups all-purpose flour for the batter
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ¼ teaspoon mace
- ¼ teaspoon nutmeg
- ⅔ cup unsalted butter softened
- ⅔ cup light brown sugar packed
- 4 eggs separated into yolks and whites
- ⅓ cup molasses
- 3 tablespoons fruit juice or apple cider
- 3 tablespoons brandy
- ⅔ cup strawberry preserves I used my quick strawberry jam
Instructions
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Preheat oven to 250°F. This low temperature is key for a slow, even bake that prevents drying.
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Prepare your tube pan: spray thoroughly with non-stick spray and line it with parchment paper. Trace the bottom and inner circle of the pan onto parchment, then cut them out to fit perfectly. This prevents sticking and ensures a clean release.
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In a large bowl, combine all the dried fruits and chopped nuts. Toss them with ⅓ cup of all-purpose flour. This coating helps prevent the fruits and nuts from sinking to the bottom of the cake during baking. Set aside.
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In a separate medium bowl, whisk together the remaining 1 ⅓ cups of flour, all the ground spices (cinnamon, allspice, mace, nutmeg), and baking soda until well combined. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), cream the softened unsalted butter and light brown sugar together. Beat on medium-high speed until the mixture is lightened in color and fluffy, typically 3-5 minutes. This incorporates air, which contributes to the cake’s texture.
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Add the egg yolks one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate. Next, add the molasses, fruit juice, and brandy, beating thoroughly until smoothly combined. Finally, fold in the strawberry preserves and mix until fully integrated. Reduce the mixer speed to low and gradually add the dry ingredients from Step 3, being careful not to overmix. Stop mixing as soon as the flour streaks disappear. Gently fold in the floured fruit and nuts mixture by hand to ensure even distribution.
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In a separate, very clean bowl, using a hand mixer or the whisk attachment of your stand mixer, beat the egg whites until they form stiff, glossy peaks. This step adds a crucial element of lightness to the dense batter.
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Gently fold the beaten egg whites into the fruit cake batter in two additions. Use a spatula to carefully incorporate the whites, preserving as much air as possible. The batter will be very thick.
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Carefully spoon the batter into your prepared tube pan. It should fill the pan about ¾ of the way. Cover the top of the pan tightly with heavy waxed paper or parchment paper, ensuring it extends about 1 inch over the edges. Secure the covering with kitchen twine, a large heat-safe rubber band, or tightly crimped aluminum foil. This helps to steam the cake, keeping it incredibly moist.
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Place the covered cake pan into the preheated oven. On the rack below, or next to it, place a large roasting pan containing about 1 inch of hot water. Crucially, do not place the cake pan directly in the water – this is not a water bath, but rather creates a humid baking environment for ultimate moistness.
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Bake for approximately 2 hours, or until a cake tester inserted into the center comes out clean. After about 1 ½ hours, you may carefully remove the covering from the cake pan to allow the top of the cake to brown slightly.
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Once baked, remove the cake from the oven and allow it to cool in the pan for 1 hour before carefully inverting it onto a wire rack to cool completely.
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For an authentic old-fashioned flavor and incredible moistness, gently soak a clean cloth (like a cheesecloth or thin kitchen towel) in brandy. While the cake is still warm, carefully wrap it in the brandy-soaked cloth. Then, wrap the entire cake in waxed paper or several layers of plastic wrap. If desired, you can remoisten the cloth with brandy 1-2 times per month as the cake absorbs the moisture. I personally did this once a month for 3 months, and the results were spectacular. This aging process allows the flavors to deepen and meld beautifully.
Notes
Recipe from Woman’s Home Companion, 1946 Edition.
I made a half recipe for the photos shown. The recipe above is the full recipe yielding 5 pounds of cake.
Nutrition
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