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Get Ya' Drunk Fruitcake

About as polarizing of a fruitcake as you can get. Multiple bottles of Brandy and many regrets to come.
Print Recipe
Prep Time 1 day 10 minutes
Soaking Time 30 days
Total Time 31 days 10 minutes
Course Dessert
Cuisine American

Equipment

  • 2-3 loaf pans
  • glass bowl w/ lid
  • Stand mixer
  • Measuring spoons
  • Measuring cups

Ingredients
  

  • 1 box pound cake mix
  • 1 bottle brandy
  • 2 eggs
  • 1/4 c butter
  • 1 t ground cinnamon
  • 1 tsp ground ginger
  • 1/2 t ground mace
  • 1/2 t ground allspice
  • 1/4 c Candied ginger
  • 1/2 c Candied pineapple
  • 3/4 c Candied cherries
  • 1/2 c Raisins

Instructions
 

  • Put fruit into a sealable glass bowl and pour 3/4 c to 1 c brandy over the fruit. Give it a good mix and let sit for at least 24 hours.
  • Make the cake according to the box, adding in the cinnamon, ginger, mace, and allspice and replacing the water with the brandy. Fold in the candied fruits and brandy that didn’t soak in.
  • Bake according to the back of the box for the appropriate pan.
  • While still warm, drizzle with 1/4 c of Brandy. After they’ve cooled, wrap them in cheese cloth and liberally soak them in brandy. Place the loaves into an airtight storage container and store in a cool, dry place. Soak wrapped fruit cakes every few days for at least 3 weeks before serving.

Notes

You can use 1 1/2 c fruit cake fruit instead of the measurements provided.
Keyword fruitcake