* Exported from MasterCook *

Brandied Fruit Cakes

Recipe By : Sharon
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Holidays

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 c Raisins
2 1/4 c Currants
1/2 lb Butter -- softened
1/2 lb Shortening -- softened
2 c Sugar
1 tb Vanilla extract
1 tb Almond extract
12 Eggs
1 c Orange juice concentrate --
- not thawed
1/2 c Honey
4 1/2 c All purpose flour -- unsifted
2 ts Baking powder
1 ts Baking soda
1 ts Salt
1 ts Nutmeg
1/2 ts Ground cloves
1 c Dates -- pitted, diced
2 1/4 c Candied cherries
1 c Blanched almonds -- halved

Notes:

I take the whole 10 cups of fruit and make a nice looking mixture.
I don't necessarily use the amounts shown. If the candied fruit is
on sale, I just use more of it than the raisins. I still end up
with the 10 cups, but it is usually more of the fruit mix and
candied pineapple. The almonds I use are the slivered ones. Easier
to work with... The original recipe called for brandy or grape
juice, but I found that if you substitute the orange juice
concentrate, it has a nicer flavour.

Use 2 tube pans 10x4" each, or 5 loaf pans. Line pans with 2 to
3 thicknesses of brown paper or 1 thickness of heavy foil; grease
well with unsalted shortening. I use lard to grease and don't need
to line with paper.

Wash raisins and currants and dry thoroughly between paper towels.
Beat butter and shortening together very thoroughly; when smooth
and fluffy, add sugar gradually, beating continuously. Blend in
vanilla and almond extract. Add eggs, one at a time, beating after
each addition. Beat in orange juice and honey. This may cause the
batter to appear separated, but it will not affect results. Sift
together remaining dry ingredients. Mix prepared fruits and almonds
in large mixing bowl; add sifted dry ingredients, and mix well to
coat pieces. Scrape egg and butter mixture into bowl, and, using
hands, combine very thoroughly. Fill each pan 3/4ths full. Preheat
oven to 275?F. Bake cakes 1-1/2 to 3-1/2 hours, depending on size
of pans used. After first hour or so, place pan of water on bottom
of oven to prevent cakes from drying out. When cakes test done,
remove from oven, and let pans stand on racks until cakes are
completely cooled. Remove from pans, and peel of paper linings. Let
ripen 4 to 5 weeks before serving. This recipe makes dark moist
cake, rich with fruits and mingled flavors of spices, honey, and
the like. If desired, recipe may be halved with good results.

When they come out of the oven, I let them sit for a few minutes
and then take them out of the pans while still fairly hot. Let
them cool for maybe 15 to 20 minutes and then pack them while still
warm. I pour 1/4 to 1/2 cup brandy (apricot, orange, or cherry)
onto the cakes, wrap in double thickness of Handy wrap, then wrap
in tin foil securely. I then store them in the basement where it is
cool and every couple of days I turn them to make sure that the
brandy diffuses throughout the whole cake. I have never had this
recipe fail me. I am asked for it by most of my family members as I
send them for presents at Christmas. I have tried other recipes,
but this one has the moistest results I have found. By pouring the
brandy on after it is cooked, you get a cake that kicks! For our
A.A. friends, I make "dry" ones with no brandy and it still stays
moist.


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