Recipe by CCLady
Every year, my friends offer to buy the ingredients if I'll make these. I use the mini-pans, and usually have to make at least two batches.
Top Review by Soldier Girl
My mother, who has a life-long hated of fruitcake, begs me to make this for her. I use chopped crystallized ginger in with the mixed fruit, replacing usually about a quarter of the fruit. I add significantly more spices, including cloves and allspice. Rather than honey, I use molasses. As you can imagine from my substitutions, this is almost a gingerbread- fruit cake hybridâ€¦ delicious.
- 473.18 ml butter
- 8 eggs
- 1182.95 ml flour
- 2.46 ml nutmeg
- 2.46 ml mace
- 2.46 ml cinnamon
- 4.92 ml almond extract
- 680.38 g light raisins
- 1814.36 g mixed candied fruit (cherries, pineapple, etc)
- 946.36 ml pecans
- 473.18 ml white sugar
- 4.92 ml baking powder
- 2.46 ml salt
- 4.92 ml vanilla
- 118.29 ml honey
- 118.29 ml brandy, plus extra for basting
Directions See How It's Made
- Combine fruit, raisins and pecans in a bowl.
- Stir in 1 cup flour.
- Cream butter, sugar, spices and eggs until light.
- Combine remaining flour, salt and baking powder.
- Combine honey, vanilla, almond extract and brandy; blend well.
- Alternately add flour mixture and honey mixture to the butter mixture, beating well after each addition.
- Stir in fruit-nut mixture.
- Spoon into pans-batter should be too stiff to pour.
- Bake at 250º for two hours, until toothpick inserted in center comes out clean.
- While still hot, spoon 2 tablespoons of brandy over each cake.
- When cool, cover with foil; let stand in cool place for at least two weeks; every 3 days pour one tablespoon brandy over each.