Fruitcake

Name: Fruitcake
Ingredients: 2 cups butter; 8 eggs; 5 cups flour; 1/2 teaspoon nutmeg; 1/2 teaspoon mace; 1/2 teaspoon cinnamon; 1 teaspoon almond extract; 1 1/2 lbs light raisins; 4 lbs mixed candied fruit (cherries, pineapple, etc); 4 cups pecans; 2 cups white sugar; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon vanilla; 1/2 cup honey; 1/2 cup brandy, plus extra for basting

16 ingredients

11 steps

Ingredients

2 cups butter
8 eggs
5 cups flour
1/2 teaspoon nutmeg
1/2 teaspoon mace
1/2 teaspoon cinnamon
1 teaspoon almond extract
1 1/2 lbs light raisins
4 lbs mixed candied fruit (cherries, pineapple, etc)
4 cups pecans
2 cups white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup honey
1/2 cup brandy, plus extra for basting

Directions

1

Combine fruit, raisins and pecans in a bowl.
2

Stir in 1 cup flour.
3

Cream butter, sugar, spices and eggs until light.
4

Combine remaining flour, salt and baking powder.
5

Combine honey, vanilla, almond extract and brandy; blend well.
6

Alternately add flour mixture and honey mixture to the butter mixture, beating well after each addition.
7

Stir in fruit-nut mixture.
8

Spoon into pans-batter should be too stiff to pour.
9

Bake at 250° for two hours, until toothpick inserted in center comes out clean.
10

While still hot, spoon 2 tablespoons of brandy over each cake.
11

When cool, cover with foil; let stand in cool place for at least two weeks; every 3 days pour one tablespoon brandy over each.