golden fruitcake

By momofsixplus1

Ingredients

• 2 pounds whole green candied cherries
• 2 pounds whole red candied cherries
• 2 pounds candied pineapple slices, cut up
• 2 pounds candied apricots
• 2 cups brandy
• 3 1/2 cups sifted flour
• 1 1/2 cups sugar
• 3 1/2 tsp baking powder
• 1 tsp salt
• 1 cup honey
• 3/4 pound ( 3 sticks) butter, softened
• 6 eggs
• 1 1/2 pound walnuts, large pieces

Preparation

Step 1

first mellow the fruits for awhile; combine cherries, pineapple, apricots and 1 1/2 cups brandy in a large bowl. let stand 2 or 3 days, stirring several times.

when ready to bake, blend 2 1/2 cups flour, sugar, baking powder, salt, honey. softened butter and eggs. beat 2 minutes at medium speed.

add walnuts and 1 cup flour to the brandied fruit mixture and mix until fruits and nuts are well coated.

combine the mixtures with a large spoon until thoroughly blended.

pour batter into four 9 x 5 x 2 inch loaf pans that have been lined on sides and bottom with two thickness of well-greased heavy paper, cover each pan with foil, molding it loosely around pans.

bake in preheated 275 degree oven about 3 1/2 hours or until cake tester comes out slightly moist. let stand in pans until slightly cooled. pour remaining 1/2 cup brandy over cakes.

wrap in foil and store. cake will keep in freezer or refrigerator several years.