Old Fashioned Light Fruitcake

This is a very light fruitcake to be made for the Holiday season. When cake is cooled, wrap in brandy soaked chessecloth, then wrap in foil, and store for several weeks to allow flavors to mellow. I usually make these in July or August to get ready for the Christmas Season, and check on them a few times and add more brandy if needed, They are simply delicious by the time you eat them!!

• Ready In: 2 hrs
• Yields: 1 10 inch tube pan

Ingredients

• 1  cup butter or 1  cup margarine
• 2 1⁄4 cups sugar
• 6  eggs
• 3  tablespoons brandy, flav9or
• 4  cups all-purpose flour
• 1⁄2 teaspoon baking powder
• 1 1⁄2 teaspoons salt
• 1 1⁄2 teaspoons ground cinnamon
• 1  teaspoon ground nutmeg
• 6  cups  chopped pecans
• 4  cups  mixed candied fruit, and peel
• 1 (15 ounce) package golden raisins
•  honey
•  additional candied fruit and  nuts (optional)

Directions

1. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after additions; stir in brandy flavoring. Combine dry ingredients, pecans, candied fruit, and raisins; mix well. Add fruit to creamed mixture, blending well.
2. Spoon batter into a well-greased 10-inch tube pan or two 9x5x3 inch loaf pans lined with brown paper. Bake at 275F for 2 1/2 - 3 hours. Brush top with honey 30 minutes before cake is done; then decorate with additional candied fruit and nuts, if desired. Remove from oven when cake tests done; when completely cool, wrap cake tightly in cheesecloth , and then in aluminum foil, or an airtight container.