Try icing with almond paste for a more festive touch. Cool. Bake in greased and floured pans; in 350°F degree oven 35 to 40 minutes or until done.
Brush with remaining 1 1/2 tablespoons brandy. Then mix some flour in the liquid mixture, then fruit, alternate until fruits are mixed in and dough is stiff. Cool in pan 1 hour on a wire rack. This recipe is started in October or November so as to let it mellow before the holidays. Downright yummy. Remove pan of water from oven; bake cake an additional 30 minutes or until a wooden pick inserted in center comes out clean. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I also love this fruit cocktail cake because it is tasty. Don't miss another issue… weekly recipe ideas, juicy pics, free delivery. Making an old-fashioned fruitcake isn't an overnight chore. Candied fruits, rum, molasses and all kinds of spices make the cake rich in flavor. Oh, and I forgot. The fruit needs to be soaked in the alcohol of your choice for a minimum of 24 hours; the cake needs to bake for at least four hours, and it needs to age for several weeks. This old fashioned fruit cake is a classic. I also love it because it’s one of my dad’s favorite old recipes from his mom (my grandma, who passed away thirty-ish years ago). This cake is a rich, dark, moist fruit cake, very flavorful at Christmas.
Bake at 250° for 2 hours. Store foil wrapped in cool place until served. Golly darn it, I love this recipe for Old Fashioned Fruit Cocktail Cake because it is ridiculously simple.