How to make it

  • Heat the oven to 300 degrees F.
  • Grease four 8 x 6-inch loaf pans, or, to make individual servings, substitute two 8-ounce cleaned pineapple cans for each loaf pan.
  • In a mixing bowl, combine pineapple, apricots, pears, apples and dark and golden raisins. Pour the brandy over the fruit and toss to coat the fruit. Let stand for 30 minutes.
  • In another, larger, bowl, sift together the flour, baking powder, cinnamon, salt, nutmeg, allspice and cloves. Stir in the walnuts, hazelnuts, almonds and pecans. Add the brandy/fruit mixture and blend thoroughly.
  • Combine the beaten eggs, brown sugar, applesauce, melted butter and molasses in a small bowl. Beat until the ingredients are well-blended and smooth.
  • Combine the egg mixture with the flour mixture and stir well to evenly coat all the fruit and nuts with batter.
  • Pour the batter into greased loaf pans and fill three-fourths full. Bake for 1 hour. The cakes are done when the sides begin to pull away from the edge of the pans and a wooden pick inserted in the middle comes out clean. They should be a rich, mahogany color.
  • Cool loaves in pans for about 15 minutes, then turn out on a cake rack. When thoroughly cooled, wrap in cheesecloth that has been soaked in additional pear brandy.
  • Cover with foil and store in an airtight container or refrigerator until ready to serve. The cake is best after being aged at least 2 to 3 weeks.

Reviews & Comments 3

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    " It was excellent "
    mjcmcook ate it and said...
    A "Must-Bake" "5"FORK!!!!! recipe
    ~BEFORE~ the Holidays!
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    " It was excellent "
    brianna ate it and said...
    Fruit cake is one of my favorites & this sounds like an incredible recipe. Thanks 5 forks
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  • 22566 15 years ago
    It is crystal clear,that this is a splendid fruitcake,I appreciate the dried fruit,and pear brandy,a really supreme cake recipe!!


    Kind Regards
    Was this review helpful? Yes Flag

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