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Holiday Fruitcake

Yield two 9- inch fruitcakes

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

How to Make It

  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.

Oxmoor House Homestyle Recipes