This is a dark, moist fruitcake. I usually make it at the end of October and start nibbling by the end of November. Don’t let the long list of ingredients put you off but, do be prepared to start preparation the night before you plan to bake it. — Marie
- 2 x 2 oz. pkgs. slivered blanched almonds
- 2 x 8 oz. pkgs. candied cherries
- 8 oz. pkg. chopped mixed peel
- 2 cups raisins
- 1 cup currants
- 1 cup chopped dates
- 1/2 cup brandy
- 1/2 cup flour
- 1 cup butter
- 6 eggs
- 2 cups lightly packed brown sugar
- 2 cups flour
- 1/2 tsp. baking soda
- 1 tsp. ground cloves
- 1 tsp. ground allspice
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 3/4 cup molasses
- 3/4 cup apple juice
- 1/2 cup brandy or sherry
1. Combine the almonds, cherries, mixed peel, raisins, currents, dates and brandy. Cover and allow to stand overnight, (a minimum of 2 hours, if you’re really in a hurry).
2. Prepare your cake pan. Traditionally, this is made in a 3 x 8 x 8” fruitcake pan. An angel food cake pan works as well. Whatever you choose, you must grease the pan and line the bottom with brown paper then grease the paper. This is to prevent the outside of the cake from overcooking and so that you can turn it out of the pan to cool.
3. Dredge the fruit with ½ cup of flour.
4. In a separate bowl, cream the butter. Blend in the eggs and brown sugar and beat well. (This will be your mixing bowl).
5. In another bowl, combine 2 cups flour, baking soda, cloves, allspice, cinnamon and salt.
6. In a measuring cup mix together the molasses and apple juice.
7. To the butter and egg mixture, add the dry ingredients alternately with the liquid. Make 4 dry and 3 liquid additions combining lightly after each addition. Lightly fold in the fruit mixture. Turn it into the prepared pan.
8. Bake at 275°F for 3-3 1/2 hours or, until cake tests done with a toothpick. Turn out the pan onto a cooling rack. Carefully remove the brown paper. Allow the cake to cool completely. Store in an airtight container.
Optional: After the first week poke a few holes in the top of the cake with a toothpick or skewer. Pour 2 tbsp. brandy or sherry over the cake. Repeat once a week for a month.
NOTE: For gift giving or freezing, smaller pans can be used. Shorten the baking time. If frozen, this cake will easily keep until the next Christmas.