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Brandied Fruit Logs

Brandied Fruit Logs

Oxmoor House JANUARY 1985

  • Yield: about 2 1/2 dozen

Ingredients

  • 1 1/2 cups currants
  • 1 1/2 cups raisins
  • 1 1/2 cups candied red cherries, halved
  • 1 1/2 cups chopped candied pineapple
  • 1 1/2 cups brandy
  • 1/2 cup butter or margarine, softened
  • 1 1/2 cups firmly packed brown sugar
  • 3 eggs
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • Dash of ground nutmeg

Preparation

Combine currants, raisins, and candied fruit in a large mixing bowl; add brandy, and stir well. Cover tightly, and let stand at room temperature 1 to 2 days, stirring occasionally.

Cream butter in a large mixing bowl; add sugar, and beat well. Add eggs, one at a time, beating well after each addition.

Sift together flour, soda, salt, cinnamon, allspice, cloves, and nutmeg in a medium mixing bowl. Gradually add to creamed mixture, stirring well after each addition. Fold in reserved brandied fruit mixture.

Spread mixture evenly in a greased 15- x 10- x 1-inch jellyroll pan. Bake at 325° for 35 minutes. Cool completely in pan before cutting into 3- x 1 1/2-inch bars.

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Brandied Fruit Logs recipe

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