Brandied Fruitcake
2 loaves

This is a family recipe for cherry brandied fruitcake that I can't even eat due
to the walnuts, but nonetheless make every year for my parents to ship to
friends across the country like bricks. The source is functionally the sort of
thing they give for a GBBO technical, so after a few bakes I've revised it here
with sensible portions (the original is a pound cake) and actual directions
discerned from looking at these similar recipes:

=> https://www.vintagehomeandfarm.com/2019/11/old-fashioned-fruitcake-aged-with-brandy.html

=> https://homemadehome.com/brandied-fruit-cake/


# Ingredients

For the marinade:

* 1/2 cup cherry brandy
* 1/2 lb walnuts
* 1/2 lb raisins
* 1/2 lb Paradise Old English Candied Fruit & Peel Mix

For the batter:

* 2 sticks softened, unsalted butter
* 4 egg yolks + 2 whole eggs
* 1 1/4 cups brown sugar
* 3 tbsp molasses
* 1 tsp vanilla extract
* 1 tsp orange extract
* 3 tbsp cherry brandy 1
* 3 cups all-purpose flower
* 3 tsp baking powder
* 3 tbsp cherry brandy 2


# Directions

The night before, combine walnuts, fruit mix, raisins, and 1/2 cherry brandy in
a small mixing bowl. Cover with plastic.

The next day, preheat oven to 300 F.

Add eggs, butter, brown sugar, molasses, and extracts to a 5-qt stand mixer and
set to stir. Meanwhile, whisk together flour and baking powder in a medium bowl.

Gradually and alternately add dry ingredients and cherry brandy 1 to the mixer.
Once all added, increase speed and stop when it looks like batter?

Scoop batter and marinade into a large bowl and mix well. Divide into loaf pans
lined with parchment paper and bake for 1 hour, or until cake tester comes out
clean.

While still warm but out of of the loaf pans, inject(!) with final portion of
cherry brandy. Let cool in the pans before moving.

Once completely cool, wrap in foil and age in the refrigerator for at least 14
days.