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Colonial Fruit Cake


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  • 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


Step 1

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.


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