Brandied Fruit Cake = Christmas baking! Must have recipe for December baking! Pan de Pascua скачать в хорошем качестве

Brandied Fruit Cake = Christmas baking! Must have recipe for December baking! Pan de Pascua

Brandied Fruitcake, how delicious does this sound??! Here’s a delicious Christmas tradition, but taken to another level of greatness! A dozen eggs, that tells you everything about the richness and perfection of what goes into this cake. Christmas Baking is in full swing! Welcome to Kay Cocina, Let's Go! cooking channel. @Kaycocinaletsgo Please like, subscribe and share! Thank you! Links to other videos you might enjoy: Monkey Bread Christmas Special:    • Monkey Bread Cinnamon Christmas Special! E...   Fluffy White Icing:    • How to make Fluffy White Icing, great for ...   Stollen – Christmas Bread:    • Видео   Whipped Cream Cheesecake:    • Whipped Cream Cheesecake - Creamy and deli...   Cinnamon Rolls:    • Glazed Cinnamon Rolls - Christmas Baking s...   German Apple Cake w whipped cream:    • German Apple Cake w Whipped Cream (updated...   German Red Cabbage:    • German Red Cabbage, Repollo aleman delicioso!   Lentil Soup w Hot Dogs:    • Lentil Soup with Hot Dogs, soul food!  Sop...   Homemade Bread:    • Homemade Bread whole wheat or white! Pan h...   Double Chocolate Cake with Mocha Icing:    • Double Chocolate Cake w Mocha Icing! Paste...   Dog Birthday Cake w Icing:    • Dog Birthday Cake with Icing/ Pastel para ...   Chocolate Chip Cookies:    • Chocolate Chip Cookies Soft delicious choc...   Homemade Whole Wheat Bread:    • Homemade Whole Wheat Bread Perfect for hol...   This recipe is close to my heart. It comes from our next door neighbors growing up, the mom and dad tweaked the ingredients and created this delicious cake. Enjoy! Recipe Brandied Christmas Fruitcake – Note: These quantities are double the original amounts. I like to freeze half of what I bake and enjoy for months to come! Ingredients: 2 cups candied cherries 3 cups raisins 3 cups white raisins 8 ounces candied orange peel 8 ounces candied lemon peel ( I used grated lemon rind, 1 Tablespoon) 2-4 cups chopped almonds, skin removed 1 teaspoon pumpkin pie spice (optional and you can substitute for ginger, cinnamon, and nutmeg) 2 cups brandy ( 1 cup goes in the recipe; the other cup you pour on top of the hot cake ) 2 cups butter 2 ½ cups of sugar 12 eggs- beaten 5 ½ cups all purpose flour ½ teaspoon baking powder Combine first 7 ingredients and 1 cup of the brandy in a large container/sturdy plastic bag, combine well, and let sit overnight (24 hours) in the refrigerator. Next day: Preheat oven to 350F (177C) Cream butter and sugar. Add beaten eggs and mix well. Add flour and baking powder. Mix the butter mixture with the fruit mixture you marinated overnight. Spoon dough into a springform pan. Bake for 1 to 1 ½ hours. To test when done, stick a knife in the center of cake and if it comes out clean, cake is done! If cake starts to brown too much, just cover loosely with aluminum foil until it’s done. This cake is tastier a month down the road, so great for freezing and saving for later. It is wonderful to open your freezer 3 months later and pull out a slice of this cake. I wrap it in many layers of wax paper and two plastic bags to store in freezer. I hope you enjoyed this video. Thank you for watching! See you in the next one!