Fruitcake
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.
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READY IN: 2hrs 45mins
YIELD: 8 mini cakes
UNITS: US
INGREDIENTS
Nutrition- 2cups butter
- 8
- 5cups flour
- 1⁄2teaspoon nutmeg
- 1⁄2teaspoon mace
- 1⁄2teaspoon cinnamon
- 1teaspoon almond extract
- 1 1⁄2lbs light raisins
- 4lbs mixed candied fruit (cherries, pineapple, etc)
- 4cups pecans
- 2cups white sugar
- 1teaspoon baking powder
- 1⁄2teaspoon salt
- 1teaspoon vanilla
- 1⁄2cup honey
- 1⁄2
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DIRECTIONS
- 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.
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