Colonial Fruit Cake
- 2 (10 oz.) jars citron
- 1 (8 oz.) jar candied red cherries
- 1 (8 oz.) jar candied pineapple
- 1 (15 oz.) box golden raisins
- 2 c. chopped walnuts (8 oz.)
- 2 c. slivered almonds (8 oz.)
- 3 c. sifted all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 c. (2 sticks) butter
- 2 c. sugar
- 6 eggs
- 1/2 c. brandy
Preparation time 30mins
Cooking time 150mins
Grease a 10-inch tube pan; line with brown paper; grease paper.
Halve cherries; chop pineapple. Combine citron, cherries, pineapple, raisins, walnuts and almonds in a very large bowl. (You may even use your roaster or Dutch oven to do the mixing.)
Sift flour, baking powder and salt onto wax paper. Sprinkle 1/4 cup of mixture over fruits and toss to coat.
Beat butter, sugar and eggs in large bowl at high speed for 3 minutes, until fluffy.
Stir in flour mixture alternately with brandy, beating after each addition until the batter is smooth.
Pour batter over prepared fruits and nuts and fold just until well-blended. Spoon mixture into prepared cake pan.
Bake in slow oven (300 degrees) 2 hours, or until top springs back when lightly pressed with fingertip. Cool on wire rack; loosen around edge and tube with a knife; turnout on wire rack; peel off paper. Cool completely. Sprinkle with brandy, if you wish, and store, wrapped in heavy foil, for a minimum of a week. Makes one 10-inch tube cake.