This old-fashioned fruitcake recipe calls for 9 different fruits, spices, and nuts, plus brandy for a moist and delicious cake.
- Serves: 48 persons
- 3cups dried figs (stemmed and chopped)
- 2cups pitted dates (14 ounces, chopped)
- 2cups golden raisins (12 ounces)
- 2cups dark seedless raisins (12 ounces)
- 1box (10 ounces) dried currants (2 cups)
- 1-1/2 cups candied citron (about 11 ounces, diced)
- 1cup diced candied pineapple (7 ounces)
- 1cup red candied cherries (8 ounces, coarsely chopped)
- 1cup candied orange peel (7 ounces, diced
- 1cup brandy
- 3cups flour (all-purpose)
- ½teaspoon ground cinnamon
- ¼teaspoon ground allspice
- ¼teaspoon ground cloves
- ¼teaspoon baking soda
- 2cups butter (or margarine; 4 sticks; softened)
- 1box (16 ounces) dark brown sugar
- 6large eggs
- ⅓cup dark molasses
- ⅔cup milk
- 5cups pecans (or walnuts; 1-1/4 pounds)
Step 1In a large bowl, combine figs , dates, golden and dark raisins , currants, citron, pineapple , cherries , and orange peel. Cover and let stand 8 hours or up to overnight, stirring several times.
Step 2Preheat oven to 275 degrees F. Grease twelve 5-3/4-inch by 3-1/4-inch by 2-inch mini-loaf pans. Line bottoms with waxed paper; evenly grease paper.
Step 3In a medium bowl, combine flour, cinnamon , allspice , cloves, and baking soda.
Step 4In a large bowl, with mixer at low speed, beat butter and brown sugar until blended. Increase speed to medium-high; beat until light and fluffy, about 5 minutes, frequently scraping the bowl with a rubber spatula.
Step 5Reduce speed to medium. Beat in eggs, one at a time, beating well after each addition.
Step 6Beat in molasses . Reduce speed to low.
Step 7Beat in flour mixture alternately with milk, beginning and ending with flour mixture, until blended, scraping bowl.
Step 8Turn batter into a larger bowl (for easier mixing).
Step 9Stir in fruit mixture, including any brandy not absorbed by the fruit.
Step 10Spoon batter into prepared pans ; spread evenly.
Step 11Bake until the toothpick inserted in center comes out clean, about 1 hour 30 minutes.
Step 12Cool in pans on wire racks 15 minutes.
Step 13Run a thin knife around cakes to loosen from sides of pans and invert onto racks.
Step 14Turn cakes, right-side up, and cool completely.
Step 15Remove waxed paper—wrap cakes in plastic wrap, then in foil.
Step 16Let stand in a cool place, or refrigerate at least 1 month or up to 6 months before serving. Recipe Source: edited by Susan Westmoreland (Hearst Books). Reprinted with permission.