Old Fashioned Light Fruitcake

Name: Old Fashioned Light Fruitcake
Ingredients: 1 cup butter or 1 cup margarine; 2 1/4 cups sugar; 6 eggs; 3 tablespoons brandy, flav9or; 4 cups all-purpose flour; 1/2 teaspoon baking powder; 1 1/2 teaspoons salt; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 6 cups chopped pecans; 4 cups mixed candied fruit, and peel; 1 (15 ounce) package golden raisins; honey; additional candied fruit and nuts (optional)

14 ingredients

2 steps

Ingredients

1 cup butter or 1 cup margarine
2 1/4 cups sugar
6 eggs
3 tablespoons brandy, flav9or
4 cups all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
6 cups chopped pecans
4 cups mixed candied fruit, and peel
1 (15 ounce) package golden raisins
honey
additional candied fruit and nuts (optional)

Directions

1

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after additions; stir in brandy flavoring. Combine dry ingredients, pecans, candied fruit, and raisins; mix well. Add fruit to creamed mixture, blending well.
2

Spoon batter into a well-greased 10-inch tube pan or two 9x5x3 inch loaf pans lined with brown paper. Bake at 275F for 2 1/2 - 3 hours. Brush top with honey 30 minutes before cake is done; then decorate with additional candied fruit and nuts, if desired. Remove from oven when cake tests done; when completely cool, wrap cake tightly in cheesecloth , and then in aluminum foil, or an airtight container.