Holiday Fruitcake

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

4 cups raisins

1 (8-ounce) package candied red cherries, halved

2 (4-ounce) packages chopped candied citron

1 (4-ounce) package chopped candied lemon peel

1 (4-ounce) package chopped candied orange peel

1 (8-ounce) package chopped candied pineapple

6 cups chopped pecans

1 (8-ounce) package chopped dates

1 (8-ounce) package dried figs, chopped

4 cups all-purpose flour, divided

1 1/2 cups butter or margarine, softened

1 1/2 cups firmly packed brown sugar

6 eggs

1/2 teaspoon baking soda

1/2 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground mace

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 cup brandy

pecan halves (optional)

candied cherries, halved (optional)

additional brandy

Directions:

1. Combine first 9 ingredients; dredge with 1 cup flour, stirring to coat well. Set aside.
2. Cream butter in large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well alter each addition.
3. Combine remaining flour, soda, and spices; add to creamed mixture alternately with brandy, beginning and ending with flour mixture. Stir in dredged fruit mixture.
4. Spoon batter evenly into two brown paper-lined and greased 9-inch spring form pans. Garnish top of each cake with pecan and candied cherry halves, if desired. Bake at 300° for 2 1/2 hours or until wooden pick inserted in center comes out clean.
5. Cool cakes completely in pans. Remove from pans; wrap cakes in cheesecloth soaked in brandy. Cover with plastic wrap or waxed paper, and place in a tightly covered tin to soak for two weeks. Chill thoroughly; thinly slice to serve.

By RecipeOfHealth.com