Burgundy Fruitcake

14 ingredients
9 steps

Ingredients

  • 6 c. chopped pecans
  • 1 lb. Brazil nuts, chopped
  • 1 lb. candied pineapple, chopped
  • 1 (15 oz.) pkg. chopped raisins
  • 1 (8 oz.) pkg. chopped dates
  • 1 (8 oz.) pkg. candied cherries
  • 2 c. flour (all-purpose), divided
  • 3/4 c. sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 4 eggs, beaten
  • 1/2 c. Burgundy or other dry red wine

Directions

  1. 1
    Combine first 5 ingredients in a large mixing bowl; add 1 cup flour, mixing well.
  2. 2
    Combine remaining 1 cup flour, sugar, baking powder, salt, cinnamon and nutmeg; mix well.
  3. 3
    Add eggs; beat with an electric mixer until well blended.
  4. 4
    Add batter to fruit mixture, stirring well.
  5. 5
    Spoon batter into a greased and brown paper lined 10-inch tube pan.
  6. 6
    Bake at 275° for 2 1/2 hours or until a wooden pick inserted in center comes out clean.
  7. 7
    Cool cake completely in pan.
  8. 8
    Remove from pan and remove brown paper.
  9. 9
    Wrap cake in cheesecloth soaked in 1/2 cup wine; store in an airtight container at least 1 week before serving.

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