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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (15-ounce) package golden raisins |
1 (10-ounce) package currants |
1/2 (8-ounce) package candied red cherries, chopped |
1/2 (4-ounce) package chopped candied lemon peel |
1/2 (4-ounce) package candied orange peel |
1 cup brandy |
1 1/2 cups butter or margarine, softened |
1 1/2 cups sugar |
7 eggs |
3 1/2 cups all-purpose flour |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
2 cups coarsely chopped pecans |
Directions:
1. Combine fruit and brandy in a large bowl. Cover and soak overnight.
2. Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
3. Combine flour, cinnamon, and nutmeg; gradually add to creamed mixture, mixing well. Stir in fruit-brandy mixture and pecans.
4. Spoon batter into a paper-lined and greased 10-inch tube pan. Bake at 250° for 3 hours; reduce heat to 150°, and continue baking an additional hour or until a wooden pick inserted in center comes out clean.
5. Cool in pan; cover and let stand overnight. Remove from pan; cover tightly and store until serving time.
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