Holiday Fruitcake - 3

Recipe Ingredients

		Dry Ingredients
2 1/2 cups	156g / 5.5oz	All-purpose flour
1/2 teaspoon	2.5ml	Baking powder
1/2 teaspoon	2.5ml	Mace
1/2 teaspoon	2.5ml	Cloves
1/2 teaspoon	2.5ml	Cinnamon
1/2 teaspoon	2.5ml	Nutmeg
1/2 teaspoon	2.5ml	Allspice
		Fruits
2 cups	220g / 7.8oz	Mixed glace fruits
1 cup	160g / 5.6oz	Raisins - or sultanas
1/2 cup	73g / 2.6oz	Chopped prunes - or dates
1 cup	146g / 5.1oz	Walnuts - chopped
1 cup	146g / 5.1oz	Pecans - chopped
1/2 cup	73g / 2.6oz	Cashew nuts - chopped and toasted
		Wet Ingredients
1 cup	198g / 7oz	Butter
1 1/2 cups	240g / 8.5oz	Brown sugar - (not packed)
5 cups	990g / 34oz	Eggs (large)
1/4 cup	59ml	Brandy
1/2 cup	118ml	Honey
1/2 cup	118ml	Molasses

Recipe Instructions

Mix all the dry ingredients; sift 2 times; set aside

Mix fruits thoroughly. Set aside.

Cream the butter; add the brown sugar. Beat until light and fluffy.

Add eggs one at a time. Add the mixed dry ingredients and the brandy, honey and molasses. Mix thoroughly until batter is smooth. Add all the fruits and nuts lastly. Blend well but do not over beat.

Bake in a 300F oven for at least an hour or your cake tester comes out clean.

While warm, drip brandy on top of cakes.

I decorate my fruitcakes with cherries (red/green), whole walnuts, pecans and snipped prunes after they come out from the oven. Then, I drip the brandy over the cakes. Cool al least a day before wrapping in foil.

NOTES:

Here's one recipe of a real nice fruitcake - it's for a small pan, which you requested (will also fit 3 small loaf pans.) It doesn't have fruit peels. Anyway this type keeps and will remain moist (I keep it well wrapped inside the vegetable bin of my ref.) I bake a lot of these fruitcakes at least two months before Christmas.

I do hope you will give me a feedback when you find time to bake this and will learn to like it.

Source:
Lee J. Verallo

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