Old-Fashioned Fruitcake

Instructions

1. Step 1

   In 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.

2. Step 2

   Preheat 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.

3. Step 3

   In a medium bowl, combine flour, cinnamon , allspice , cloves, and baking soda.

4. Step 4

   In 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.

5. Step 5

   Reduce speed to medium. Beat in eggs, one at a time, beating well after each addition.

6. Step 6

   Beat in molasses . Reduce speed to low.

7. Step 7

   Beat in flour mixture alternately with milk, beginning and ending with flour mixture, until blended, scraping bowl.

8. Step 8

   Turn batter into a larger bowl (for easier mixing).

9. Step 9

   Stir in fruit mixture, including any brandy not absorbed by the fruit.

10. Step 10

    Spoon batter into prepared pans ; spread evenly.

11. Step 11

    Bake until the toothpick inserted in center comes out clean, about 1 hour 30 minutes.

12. Step 12

    Cool in pans on wire racks 15 minutes.

13. Step 13

    Run a thin knife around cakes to loosen from sides of pans and invert onto racks.

14. Step 14

    Turn cakes, right-side up, and cool completely.

15. Step 15

    Remove waxed paper—wrap cakes in plastic wrap, then in foil.

16. Step 16

    Let 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.