Friendship Fruitcake and Starter with Brandy
Dive into the heartwarming tradition of sharing with this Friendship Fruitcake and Starter with Brandy—a festive treat that brings people together! This recipe begins with a vibrant, tangy fruit starter made from an irresistible mix of pineapple, peaches, maraschino cherries, and fruit cocktail, combined with sugar and a generous splash of brandy to create a naturally fermented, flavorful base. The fruitcake itself is loaded with chopped pecans, walnuts, and golden raisins, resulting in a moist, dense loaf that’s perfect for gifting or enjoying with loved ones during the holidays. With its delightful process of fermentation, this recipe not only yields a delicious cake but also creates a starter to share with friends, spreading the joy of homemade baking. Whether served as a dessert centerpiece or wrapped as an edible gift, this boozy, fruit-packed cake is sure to impress. Keywords: friendship fruitcake, fruitcake with brandy, holiday fruitcake recipe, homemade fermented starter, giftable fruitcake.
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Recipe Information
Ingredients
- 16 oz Canned pineapple chunks (with juice)
- 16 oz Canned peaches (with syrup)
- 16 oz Canned fruit cocktail (with juice)
- 10 oz Maraschino cherries (with juice)
- 2.5 cups Sugar
- 1.5 cups Brandy
- 2 cups Chopped pecans
- 2 cups Chopped walnuts
- 1 cup Golden raisins
- 2.5 cups Flour
- 2 cups Sugar (for cake batter)
- 2 tsp Baking soda
- 1 tsp Salt
- 5 Eggs
- 1.5 cups Vegetable oil
- 2 tsp Vanilla extract
Instructions
Start by preparing the Friendship Fruit Starter. In a large glass or plastic container, combine the pineapple chunks (with juice), peaches (with syrup), fruit cocktail (with juice), and maraschino cherries (with juice).
Add 2.5 cups of sugar and 1.5 cups of brandy to the fruit mixture. Stir well to combine.
Loosely cover the mixture with plastic wrap or a lid. Do not seal completely as fermentation gases need to escape. Stir the mixture daily for 10 days.
After 10 days, the starter is ready to share. Remove 1 cup of the starter to pass to a friend and keep 1 cup for yourself. The remaining mixture will be used in the fruitcake.
To make the fruitcake, preheat your oven to 325°F (160°C). Grease and flour two 9x5-inch loaf pans or a bundt pan.
Drain the fruit from the starter, reserving the liquid. Combine the drained fruit with 2 cups of chopped pecans, 2 cups of chopped walnuts, and 1 cup of golden raisins. Set aside.
In a large bowl, sift together 2.5 cups of flour, 2 cups of sugar, 2 teaspoons of baking soda, and 1 teaspoon of salt.
In another bowl, whisk together 5 eggs, 1.5 cups of vegetable oil, 2 teaspoons of vanilla extract, and 1 cup of the reserved starter liquid.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Fold the prepared fruit and nut mixture into the batter until evenly distributed.
Pour the batter into the prepared pans, filling them about three-quarters full.
Bake in the preheated oven for 90 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before serving or wrapping as a gift.
Nutrition Facts
Calories |
1127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 413 mg | 18% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 110.9 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 431 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
