Prep 1 hr
Cook 1 hr
This was one of my dad's favorite (Grandma was his mother-in-law). It is not the heavy, leaden fruitcakes we tend to make fun of!
- 1 1⁄2 cups butter, softened
- 1 1⁄2 cups sugar
- 6 eggs
- 3 cups flour
- 1 teaspoon baking powder
- 1⁄2 cup half-and-half
- 4 cups golden raisins
- 1⁄2 cup citron, chopped
- 1⁄2 cup candied cherry, chopped
- 1 cup slivered almonds
- Sauternes wine (or other sweet white wine)
- Preheat oven to 300°F.
- Grease and flour 2 9" x 5" loaf pans (or 4 foil baby-loaf pans).
- Put raisins in a saucepan and cover with water. Bring to boil and remove from heat. Cool and drain.
- Cream together, with electric mixer, butter and sugar until smooth. Add eggs 2 at a time, beating a few minutes after addition.
- Add flour, baking powder and half and half and beat until smooth.
- Stir in fruit and nuts by hand.
- Divide batter between pans evenly and bake 1 hour or until wooden pick inserted in center comes out clean.
- Cool on wire rack.
- Soak 2 clean dish towels in white wine. Wrap each loaf tightly in a soaked towel and store in an air-tight container several days. Check towels after a day. If dry, moisten with more wine.