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Prep Time: 45 Minutes Cook Time: 150 Minutes |
Ready In: 195 Minutes Servings: 3 |
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For a nonalcoholic version, use root beer instead of brandy as the soaking liquid. Ingredients:
1 1/2 cups unsalted butter, softened |
3/4 cup granulated sugar |
3/4 cup firmly packed dark brown sugar |
1/4 cup molasses |
1 tablespoon orange extract |
3 cups all-purpose flour |
1 teaspoon ground cinnamon |
1 teaspoon ground allspice |
1/2 teaspoon ground cloves |
7 large eggs, lightly beaten |
3 1/2 cups chopped candied pineapple |
1 (8-oz.) container red candied cherries, chopped |
1 (8-oz.) container green candied cherries, chopped |
3 cups pecan halves, coarsely chopped and toasted |
1 cup walnut halves, coarsely chopped and toasted |
1 cup raisins |
1/2 cup golden raisins |
1/2 cup all-purpose flour |
garnishes: additional candied cherries and pecan halves |
3 tablespoons brandy (optional) |
additional brandy (optional) |
Directions:
1. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugars, beating well. Add molasses and orange extract, beating well. Combine flour and next 3 ingredients. Add to butter mixture alternately with beaten eggs, beginning and ending with flour mixture. Beat well after each addition.
2. Combine candied pineapple, chopped cherries, and next 4 ingredients in a large bowl; sprinkle with 1/2 cup flour, stirring to coat well. Stir fruit into batter. Spoon batter into 3 heavily greased and floured 8 1/2 x 4 1/2 loaf pans. Arrange additional cherries and pecans on top of batter, if desired.
3. Bake at 250° for 2 1/2 hours or until a wooden pick inserted in center of loaves comes out clean. Brush each loaf with 1 Tbsp. brandy, if desired. Let cool completely on a wire rack. If desired, wrap loaves in brandy-soaked cheesecloth. Store in an airtight container in a cool place up to 3 weeks. Pour a small amount of brandy evenly over loaves each week, if desired.
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