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Dianna Mandzuk Realtor with REMax Jazz serving Durham Region and surrounding areas

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Dianna Mandzuk

●Sales Representative

● RE/Max Circle of Legends Award recipient (2010) - RE/Max's Highest Honour for Sales Achievement

● Lifetime Achievement Award recipient

● RE/Max Hall of Fame Award recipient

●Certified Luxury Home

Marketing Specialist

●Canadian Staging Professional

RE/Max Jazz Inc., Brokerage

Professional Offices located at

203 Bond St. E.,

Oshawa, Ontario. L1G 1B4

Direct: 905-433-2579

Office: 905-728-1600

email Dianna Mandzuk

Dianna Mandzuk’s Holiday

Fruit Cake Recipe

This is a very moist dark fruit cake and the gum drops add additional color and flavor that the kids will love.

Those who generally do not like fruit cake, will love this recipe ….

1 ¾ cups whole blanched almonds

1 cup slivered blanched almonds

2 cups seeded raisins

2 cups seedless raisins

2 cups currants

2 cups mixed peel &/or lemon peel

2 ½ cups multi-colored baking gum drops (use the baking gum drops and not the regular candy gum drops)

1 lb pitted dates chopped

2 bottles red &/or maraschino cherries (cut in ½ or ¼’s)

¾ cup brandy or cognac

2 cups crushed pineapple

2 cups granulated sugar

1 cup strawberry jam

¼ cup brandy or cognac

Batter:

4 1/2 cups all-purpose flour

2 tsp ground cinnamon

½ tsp “each” allspice & ground cloves

1 tsp salt

1 ½ tsp baking soda

1 lb butter at room temperature

2 ¼ cups granulated sugar

12 eggs

The night before:

Measure almonds, raisins, currants, lemon peel and gum drops into a large bowl. Thinly slice dates using a sharp knife. (They should measure about 2 ½ cups.) Stir into almond mixture.
Drain cherries, saving ¼ cup juice, then slice into half or ¼’s. Stir cherries into almond mixture along with ¾ cup brandy. Cover tightly and leave at room temperature overnight. Stir occasionally.
In a heavy-bottomed saucepan, combine pineapple with juices and 2 cups sugar. Cook, uncovered, over medium-low heat for 30 minutes to reduce most of liquid. Stir frequently, especially near end of cooking, to prevent burning. Remove from heat. Stir in jam and ¼ cup each maraschino-cherry juice and brandy. Cover and refrigerate.

Baking Day:

Cake pans – choose square pans that are at least 3 inches high. When baked, each cake will be 2 ½ inches high. Always leave space at top for batter to rise. Lightly grease pans, then line with heavy brown paper or waxed paper and grease paper before putting in the fruit cake mixture.

Baking:

Preheat oven to 275 F. In a large bowl, using a fork, stir flour with spices, salt and baking soda until blended. Sprinkle 1 cup of this mixture over fruit-and-almond mixture. Toss with your hands until all fruit is lightly coated. Set aside.
Measure butter and 2 ¼ cups sugar into a large mixing bowl. Beat with an electric mixer at medium speed until creamy. Beat in eggs one at a time. Continue to beat at low speed. Gradually beat in one-third of flour mixture, followed by half of pineapple mixture. Repeat additions, ending with flour mixture.
Pour over flour-coated fruit and almonds. Mix with your hands until fruit is evenly coated. Divide mixture between prepared pans, leaving a 1 inch space at top of each pan for batter to rise. Smooth tops.
Bake in centre of preheated 275 F oven 3 to 3 ½ hours depending on size of pans – i.e. would fill 3 graduated wedding cake pans 7 ½ inches X 5 ½ inches and an 8” X 4” loaf pan; I sometimes bake in small rectangular loaf pans i.e. 3” X 5” for gift giving. After cakes baked 1 hour, place a large sheet of heavy foil over tops of pans to prevent crusts from darkening. A small loaf takes about 2 to 2 ¾ hours, the 7 ½” square cake pans will probably need about 3 ½ hrs. Cakes are done when they are fairly firm to the touch in centre and a skewer or tooth pick inserted into centre right to bottom of pan and it comes out without any batter on it. It may have a little sticky raisin or cherry attached to it.
When cakes are done, remove from oven. Place pans on a cake rack to cool, 15 to 30 minutes. Run a sharp knife around edges of pans and then turn out cakes onto a rack. Carefully peel off paper and cool cakes completely.
To store, wrap cooled fruit cakes in brandy-soaked cheesecloth, if you wish (not essential, cakes are already very moist). Over-wrap in foil or saran layers and store in the fridge or another cool place. Cakes keep well in the fridge for months.

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