This is really a long overdue post...
I baked this Fruit Cake during Christmas and cured it for a month in time for Chinese New Year. I still have one loaf in my fridge which I'm still diligently drizzle brandy over it from time to time. *hic*
In a clean glass jar, I've soaked the mixed fruits in brandy for a week in the fridge before using them. Here was how they looked like after a week.
Mixed fruits and nuts boiling in orange and lemon juice.
This recipe managed to yield me 2 loaves and a square cake (I'm not sure of the measurement) and this were how they looked like after baking. (Click to enlarge the pics which looked absolutely gorgeous when blown up).
I've drizzled the cakes with brandy once a week and placed them in the fridge all wrapped up in cling wrap and heavy duty foil before stuffing them inside Tupperwares which you can see some of them in here.
We savoured the square cake during Chinese New Year and it was splendid. Just moist enough and the proportion of fruits and nuts with the cake was just right. However, it was best after opening the cling wrap and foil and air it for a while before serving. Just let the liquor vapourised a bit else the brandy smell was kinda overwhelming. You see we can't help ourselves after cutting the fruit cake hahaha... everybody seems to enjoyed a piece or two over tea.
The recipe that I've roughly based upon was from Amy Beh which was published in Kuali. I have plus minus on the fruits and nuts. Still worked out well though. Do give it a try during the next festive season.