Prep 0 mins
Cook 3 hrs
this fruit cake is actually worth eating
- 10 eggs, well beaten
- 1 lb butter
- 1 lb brown sugar
- 1 lb currants
- 1⁄2 lb citron
- 1⁄2 lb candied orange peel or 1⁄2 lb candied lemon peel
- 1 lb dates, chopped
- 1 lb white raisins
- 1⁄2 lb candied cherry
- 1⁄2 lb candied pineapple
- 1 cup honey
- 1 cup molasses
- 1⁄2 cup brandy or 1⁄2 cup sherry wine or 1⁄2 cup cider
- 1⁄2 lb mixed nuts, chopped
- 4 1⁄2 cups flour
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon mace
- 2 teaspoons baking powder
- In a clean dishpan cream the butter and sugar and then mix in the eggs.
- Add all of the fruit and mix.
- Stir in the honey, molasses, brandy and nuts.
- Sift the flour once alone and then 3 more times along with the spices. Then add the dry ingredients to the rest.
- Pour into either five 4by8 or four 8by8 greased and floured pans.
- Bake in a slow oven for 3 to 3 1/2 hours at 250 degrees.
- Wrap each loaf first in a brandy soaked torn up sheet and then saran wrap.
- Soak for a few weeks until ready to be served. Check weekly to make sure the cloth has not dried up. If so, add more brandy.
- I make this at Thanksgiving to serve at Christmas.
Moist and dense type of fruitcake, the kind I like. No one fruit dominates the flavor. The brandy is a sophisticated touch.