Jane Benet's Fruitcake

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READY IN:
YIELD: 17 pounds
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 275 or 300 degrees.
  • Chop the nuts and fruits (grind the dates and figs--they're very sticky) and combine them in a bowl.
  • Add the brandy, jam and spices; mix well.
  • Cream the butter, add the sugar, molasses and beaten eggs; mix thoroughly.
  • Add the flour and salt and mix to a batter consistency.
  • Pour over the fruit mixture and stir to combine. A little more flour may be needed, or a little more brandy. What dough there is should be fairly stiff, not runny.
  • Grease pans well, then line with heavy waxed or parchment paper.
  • Fill the pans three fourths full and bake until a straw comes out clean (probably from 2 to 3 hours, depending on sizes). Have a pan of hot water in the bottom of the oven for moisture during baking.
  • When done, turn out the cakes onto racks to cool.
  • Pour a little brandy slowly over the top of each one.
  • In 15 minutes, invert onto waxed paper, remove the baking paper and pour more brandy slowly over each cake. This must be done gradually, but a warm cake absorbs the liquid much better than a cold one.
  • When completely cool, wrap the cakes well and store in airtight containers for at least 1 month before slicing. Yields about 17 pounds of fruitcake.
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