18 Recipe For Southern Supreme Fruitcake Experience Culinary Bliss Now!

Ingredients You Will Need

For the Fruit Mixture:

• 1 pound candied red cherries
• 1 pound candied green cherries
• 1 pound candied pineapple
• 1 pound candied orange peel
• 1 pound candied lemon peel
• 1 pound golden raisins
• 1 pound dark raisins
• 1 pound dried currants
• 1 pound chopped dates
• 1 pound chopped pecans
• 1 pound chopped walnuts
• 1 cup brandy or rum

For the Cake Batter:

• 1 pound unsalted butter
• 2 cups sugar
• 8 large eggs
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon vanilla extract

Instructions:

1. Preheat your oven to 275°F and prepare a 10-inch tube pan by greasing it with butter and lining it with parchment paper.
2. In a large bowl, combine all the fruits and nuts and pour the brandy or rum over them. Let it sit for several hours or overnight, stirring occasionally to ensure all the fruit is well coated.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each addition.
4. In a third bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed butter and sugar, mixing until just combined.
5. Stir in the soaked fruit and nut mixture, along with any remaining liquid, into the cake batter.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake the cake for 3-4 hours, until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 30 minutes, then remove it from the pan and let it cool completely on a wire rack.
9. Once cooled, wrap the cake tightly in plastic wrap and store it in an airtight container. Every few days, brush the cake with additional brandy or rum to keep it moist and flavorful.

Why This Recipe Works

What sets this southern supreme fruitcake apart from others is the use of high-quality candied fruits and the addition of brandy or rum. The soaking of the fruits in alcohol not only adds a boozy kick to the cake, but it also helps to keep it moist and full of flavor. It's also important to use a tube pan for this recipe, as it allows for even baking and a beautiful presentation.

So if you've been skeptical about fruitcake in the past, give this recipe a try and you may just become a convert. Your friends and family will be impressed with your baking skills and will be asking for this southern delicacy every holiday season.

HTML Code:

<intro>The holidays are a time for indulging in delicious treats and traditional dishes, and one classic dessert that often makes an appearance on Southern tables is the fruitcake. While this dessert has a bad reputation for being dry and tasteless, a well-made <b>southern supreme fruitcake</b> is a true delight for the taste buds. Here is a tried and true <b>recipe</b> for this beloved <b>Southern</b> dessert that will have your guests begging for more.</intro>

<h2>Ingredients You Will Need</h2>
<h3>For the Fruit Mixture:</h3>
<ul>
  <li><b>1 pound</b> candied red cherries</li>
  <li><b>1 pound</b> candied green cherries</li>
  <li><b>1 pound</b> candied pineapple</li>
  <li><b>1 pound</b> candied orange peel</li>
  <li><b>1 pound</b> candied lemon peel</li>
  <li><b>1 pound</b> golden raisins</li>
  <li><b>1 pound</b> dark raisins</li>
  <li><b>1 pound</b> dried currants</li>
  <li><b>1 pound</b> chopped dates</li>
  <li><b>1 pound</b> chopped pecans</li>
  <li><b>1 pound</b> chopped walnuts</li>
  <li><b>1 cup</b> brandy or rum</li>
</ul>

<h3>For the Cake Batter:</h3>
<ul>
  <li><b>1 pound</b> unsalted butter</li>
  <li><b>2 cups</b> sugar</li>
  <li><b>8 large</b> eggs</li>
  <li><b>4 cups</b> all-purpose flour</li>
  <li><b>1 teaspoon</b> baking powder</li>
  <li><b>1 teaspoon</b> salt</li>
  <li><b>1 tablespoon</b> vanilla extract</li>
</ul>

<h2>Instructions:</h2>
<ol>
  <li>Preheat your oven to <b>275°F</b> and prepare a <b>10-inch</b> tube pan by greasing it with butter and lining it with parchment paper.</li>
  <li>In a large bowl, combine all the fruits and nuts and pour the brandy or rum over them. Let it sit for several hours or overnight, stirring occasionally to ensure all the fruit is well coated.</li>
  <li>In a separate bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, mixing well after each addition.</li>
  <li>In a third bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed butter and sugar, mixing until just combined.</li>
  <li>Stir in the soaked fruit and nut mixture, along with any remaining liquid, into the cake batter.</li>
  <li>Pour the batter into the prepared pan and smooth the top with a spatula.</li>
  <li>Bake the cake for <b>3-4 hours</b>, until a toothpick inserted into the center comes out clean.</li>
  <li>Let the cake cool in the pan for <b>30 minutes</b>, then remove it from the pan and let it cool completely on a wire rack.</li>
  <li>Once cooled, wrap the cake tightly in plastic wrap and store it in an airtight container. Every few days, brush the cake with additional brandy or rum to keep it moist and flavorful.</li>
</ol>

<h2>Why This Recipe Works</h2>
<p>What sets this <b>southern supreme fruitcake</b> apart from others is the use of high-quality candied fruits and the addition of brandy or rum. The soaking of the fruits in alcohol not only adds a boozy kick to the cake, but it also helps to keep it moist and full of flavor. It's also important to use a tube pan for this recipe, as it allows for even baking and a beautiful presentation.</p>

<p>So if you've been skeptical about fruitcake in the past, give this <b>recipe</b> a try and you may just become a convert. Your friends and family will be impressed with your baking skills and will be asking for this <b>southern</b> delicacy every holiday season.</p>