FRUITCAKE - CLASSIC

By akselden

Ingredients

• 1 lb. golden raisins
• 8 oz. dark raisins
• 4 oz. currants
• 1/2 C. sherry
• 2 C. flour, divided
• 1/2 tsp. mace
• 1/2 tsp. cinnamon
• 1/2 tsp. baking soda
• 1 lb. candied pineapple, cut in small wedges
• 4 oz. candied red cherries, halved
• 4 oz. candied green cherries, halved
• 4 oz. dates, coarsely chopped
• 2 oz. candied citron, diced
• 2 oz. candied lemon peel, diced
• 2 oz. candied orange peel, diced
• 2 oz. blanched almonds, coarsely chopped
• 2 oz. pecans, coarsely chopped
• 2 oz. walnuts, coarsely chopped
• 1/2 C. butter, softened
• 1 C. brown sugar
• 5 eggs, lightly beaten
• 1 T. milk
• 1 tsp. almond extract
• Brandy

Preparation

Step 1

1. Combine raisins, currants and sherry in large bowl. Cover with plastic wrap and let stand overnight.

2. Preheat oven to 275°F. On heavy brown paper, cut liner to fit 2 9" loaf pans. Grease both unpenciled side of paper and pans well. Fit paper, greased side up, into pan.

3. To prepare cake, stir together 1- 1/2 C. flour, spices and soda; set aside.

4. Stir fruit, peels and almonds into raisin sherry mixture, then add remaining 1/2 C. flour, tossing to coat well.

5. In large bowl of electric mixer cream butter and sugar until very light and fluffy. Beat in eggs one at a time, then add milk and almond extract. At low speed, stir in flour mixture just until combined. Pour batter into fruit-nut mixture and mix well, using hands or a large spoon.

6. Spoon into paper-lined pans and bake 2 1/2 hours, or until pick emerges clean.

7. Cool 30 minutes on wire rack. Remove pan; gently peel paper from cake and cool completely. Wrap in brandy-soaked cheesecloth, then in foil. Store in airtight containers (add a few wedges of unpeeled apple, if desired) in cool place. Unwrap cake occasionally and resoak cloth with brandy rewrap and store until ready to serve.