Classic Fruitcake Loaves

Name: Classic Fruitcake Loaves
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)

21 ingredients

1 steps

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.", "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