Linda's Fruitcake

Recipe Ingredients

2 1/2 cups	365g / 12oz	Dates - pitted, chopped
2 cups	292g / 10oz	Candied citrus peel - chopped
2 cups	474ml	Currents
2 cups	320g / 11oz	Raisins
1 1/2 cups	93g / 3.3oz	Currants
1 1/2 cups	139g / 4.9oz	Almonds - blanched
1 1/2 cups	93g / 3.3oz	Maraschino cherries - drained and chopped
1/2 cup	31g / 1.1oz	Maraschino cherry liquid
1/2 cup	118ml	Brandy or fruit juice
1		Crushed pineapple in water
2 cups	396g / 13oz	Sugar
1 cup	237ml	Strawberry jam
2 cups	125g / 4.4oz	Flour
1 1/2 teaspoons	7.5ml	Baking soda
1/2 teaspoon	2.5ml	Cinnamon
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Cloves
1/2 teaspoon	2.5ml	Allspice
2 cups	396g / 13oz	Butter
2 cups	396g / 13oz	Sugar
12		Eggs
1		Brandy

Recipe Instructions

DAY 1 - In a large bowl, mix together dates, peel, raisins, currants, almonds and drained cherries(reserve liquid). Stir in brandy or fruit juice. Cover with plastic wrap and let stand at room temperature overnight.

In a saucepan, combine pineapple and two cups sugar. Bring to a boil, reduce heat and simmer, uncovered, stirring frequently, 30 - 40 minutes, or until mixture thickens. There should be about 2 1/2 cup of pineapple mixture.

Remove from heat, stir in reserved cherry liquid and jam. Cover and refrigerate overnight.

DAY 2 - Generously grease and line 6 - 9x5 inch loaf pans or three standard wedding cake pans, with waxed paper, aluminum foil or parchment. Grease lining.

In a bowl, combine flour, baking soda, cinnamon, salt, cloves and allspice. Add one cup of flour mixture to date mixture and toss to thoroughly coat fruits.

In a large mixing bowl, cream butter and two cups sugar. Beat in eggs one at a time, blending well after each addition. Alternately stir small amounts of flour mixture and pineapple mixture into butter mixture. Mix fruit into batter well. Spoon batter into prepared pans. Place a large, shallow pan of water on bottom rack of oven. Fill half full with hot water and preheat oven to 275F.

Place loaf pans on middle rack and bake 1 1/2 - 2 hours or until a cake tester inserted in the center comes out clean.

Remove cakes from oven, cool 10 minutes Remove from pans, peel off paper and cool. Wrap individually in cheesecloth soaked in additional brandy. Wrap in plastic wrap, then aluminum foil. Store in a cool place and moisten cheesecloth occasionally with brandy.

Fruitcake can be aged 4-6 weeks then it can be wrapped securely and frozen.

Source:
Toronto Star

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