CLEVELAND, Oh -- Fruit cake stirs up quite a variety of reactions, but this recipe might just change a few minds.
Karen Monath is the Associate Dean of Tri-C's Hospitality Management Program and she says all fruit cakes are 'not' made the same. Chef Karen shared her mother's cherished recipe and showed Fox 8's Kristi Capel why a slice of this cake may make you think twice about fruit cake.
Click here to learn more about Tri-C's Hospitality Management Program.
MY MOTHER’S DRUNKEN FRUIT CAKE
Yield 5 each 8”x4”x2 ½” loaves
2 c. granulated sugar
1 lb. butter
10 eggs – separated
1 c. peach juice
6c. all purpose flour
4 tsp. baking powder
1 tsp. salt
4 c. mixed candied fruit
2 c. candied cherries – ½ red and ½ green – leave whole
2 c. candied pineapple 3 slices each of red and green – cut with scissors into small pieces
2 c. dates – dice with scissors
2 c. coconut
2 c. raisins
4 c. walnuts - chopped
2 tsp. orange extract
2 tsp. lemon extract
2 ½ c. Peach or Apricot Brandy
- Mix together peach juice, lemon extract and orange extract – set aside
- Sift dry ingredients (baking powder, salt and flour) – set aside
- Beat egg whites to a stiff peak and set aside
- Cream sugar and butter in mixer
- Add egg yolks one at a time into mixer
- Add sifted ingredients alternating with peach juice mixture and mix well
- Fold in candied fruits, dates, coconut, raisins and walnuts
- Fold in stiff egg whites
- Fill well-greased loaf pans (8”x4”x2 ½”D) ¾ full
- Bake at 325’F for approximately 1 hour and 15 minutes
- Place a toothpick through the center of the loaf and when the toothpick comes out clean/dry, the cakes are finished
- Remove from loaf pan and let cool on cooling rack
- Wrap each loaf in cheese cloth individually
- Store in an air tight container in a cool place – not refrigerated
- Remove each loaf and drizzle each loaf with 1 oz. peach or apricot brandy.
- Store for another week and repeat weekly for 4 weeks
- WARNING!! THIS IS AN ADULT DESSERT!