Brandied Fruit Cake (my favorite)

Makes one 6-pound cake. Preparation time: About 2 hours. Baking time: About 3 hours.

2 lbs. coarsely chopped mixed candied fruit

1/2 teaspoon ground mace

1 lb. raisins

1/2 cup butter or margarine

1 cup chopped dates

1 cup sugar

1 1/2 cups chopped nuts

1 cup dark corn syrup

4 1/4 cups unsifted all-purpose flour, divided

4 eggs

1/2 teaspoon baking soda

1/2 cup brandy or apple juice

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/2 teaspoon ground cloves

1/2 cup light corn syrup for glaze

1/2 teaspoon ground nutmeg

Candied fruit for decoration (optional)

1/2 teaspoon ground allspice

 

 

Grease 10 x 4-inch tube pan; line bottom with brown paper.

In large bowl, stir together candied fruit, raisins, dates, and nuts. Stir in 1/4 cup of the flour; set aside.

In a medium-sized bowl, stir together remaining 4 cups of the flour, baking soda, cinnamon, allspice, cloves, and nutmeg; set aside. In a large bowl, stir butter to soften. Add sugar and dark corn syrup; mix well. Beat in eggs, one at a time. Stir in brandy and vanilla. Gradually stir in flour mixture until well blended. Stir in fruit mixture. Turn into prepared pan; cover tightly with foil.

Bake at 300 degrees for about 3 hours, or until wooden pick inserted in center comes out clean. Cool completely. Remove from pan; peel off paper. Wrap in plastic wrap, then foil. Store in tightly covered container at least one month.

Glaze a day or two before serving. To glaze, bring light corn syrup to boil. Brush over top and sides of cake. Decorate as desired with candied fruit.

Note: If desired, occasionally sprinkle cake with brandy during storage.

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