(Golden fruitcake recipe with raisins, dates, nuts, and other fruits.
Ingredients:
- 2 pounds candied cherries, halved
- 2 pounds slivered candied pineapple
- 1 pound candied fruit mix
- 1/2 pound candied orange peel
- 2 pounds chopped pitted dates
- 2 pounds golden raisins
- 2 pounds dark raisins
- 1 1/4 pounds coarsely chopped pecans
- 1 pound butter
- 1 pound light brown sugar
- 12 large eggs
- 1/3 cup lemon juice
- 1/2 cup orange juice
- 4 cups flour, sift before measuring
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon allspice
- 1 1/2 cups brandy
Preparation:
Combine fruits and nuts in a large bowl. Pour brandy over and cover bowl tightly. Let mixture stand overnight or up to 48 hours.
Let butter and eggs come to room temperature. Beat butter until light and creamy. Beat in brown sugar until mixture is light and fluffy. Beat in eggs a few at a time, beating well after each addition. Beat until well blended. Sift together the dry ingredients. Stir lemon and orange juices into the creamed mixture, then stir in dry ingredients.
Transfer batter to a very large pot or bowl, large enough to hold batter and all fruits and nuts. With a long-handled wooden spoon, stir in fruit and nut mixture, along with the brandy which has not been absorbed. You might have to use your clean hands for this mixture. Blend thoroughly.
Grease 2 loaf pans and 2 tube pans (or use more loaf pans). Line pans with waxed paper then grease the paper. Turn batter into pans and bake at 250° for about 4 hours for loaf pans and 6 hours for tube pans.
It's a little difficult to test these cakes, since they are so full of fruit, but you can test them if careful to test in cake areas. A toothpick or cake tester should come out clean when inserted in cake.
Cool cakes in pans on racks. When cool, carefully peel off paper. Wrap cakes in cheesecloth and sprinkle generously with more of the brandy. Seal cakes in food storage bags or plastic wrap. Brush cakes once a week with more brandy and reseal. These fruitcakes should be mellowed for at least 4 weeks, and can be frozen after that amount of time.
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