Sunday, November 21, 2010
2 cups raisins
1 cup currants
1/3 cup each chopped candied citron, pineapple and cherries (or 1 cup mixed candied fruit)
1 cup coarsely chopped almonds
1 cup coarsely chopped pecans
1 1/3 cups flour, divided
1/2 tsp. baking powder
1 tsp. each cinnamon and allspice
1/2 tsp. nutmeg
1/2 cup plus 2 Tblsp. butter, softened
2/3 cup sugar
1/3 cup molasses
1/3 cup brandy
1/3 cup milk
In very large bowl toss fruit and nuts with 1/3 cup flour until well coated; set aside.
Mix remaining 1 cup flour, baking powder, cinnamon, allspice, and nutmeg; set aside.
In medium bowl with mixer cream butter. Gradually beat in sugar until light.
Beat in molasses, then eggs.
Stir together milk and brandy. Add flour mixture alternately with milk mixture, beating well after each addition.
Stir in reserved fruit/nut mixture. Press batter into greased and floured 9 inch tube pan.
Bake in preheated 300 degree oven for 1-1/2 hours or until pick inserted in the center comes out clean.
Invert on rack and cool completely.
Wrap cake in a clean cloth which has been moistened with brandy or orange juice, then wrap tightly with plastic wrap and store in cool dry place. Every couple of weeks dampen the cloth with brandy or orange juice and re-wrap cake tightly.