Linda's Fruitcake

* Exported from MasterCook *

LINDA'S FRUITCAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

2 1/2 c Dates -- pitted and chopped
2 c Candied Citrus Peel --
: chopped
2 c Seeded raisins
2 c Seedless raisins
1 1/2 c Currants
1 1/2 c Almonds -- blanched
1 1/2 c Maraschino Cherries --
: drained,chopped
1/2 c Maraschino cherry liquid
1/2 c Brandy -- or fruit juice
1 cn Crushed Pineapple In Water
19 0z. - 540 ml
2 c Sugar
1 c Strawberry jam
4 c Flour
1 1/2 ts Baking soda
2 ts Cinnamon
1 ts Salt
1/2 ts Cloves
1/2 ts Allspice
2 c Butter
2 c Sugar
12 ea Eggs
1 Brandy

DAY 1 - In a large bowl, mix together dates, peel,
raisins, currants, almonds and drained
cherries(reserve liquid). Stir in brandy or fruit
juice. Cover with plastic wrap and let stand at room
temperature overnight. In a saucepan, combine
pineapple and two cups sugar. Bring to a boil, reduce
heat and simmer, uncovered, stirring frequently, 30 -
40 min., or until mixture thickens. There should be
about 2 1/2 c of pineapple misture. Remove from heat,
stir in reserved cherry liquid and jam. Cover and
refrigerate overnight. DAY 2 - Generously grease and
line 6 9x5 inch loaf pans or three standard wedding
cake pans, with waxed paper, aluminum foil or
parchment. Grease lining. In a bowl, combine flour,
baking soda, cinnamon, salt, cloves and allspice. Add
one cup of flour mixture to date mixture and toss to
thoroughly coat fruits. In a large mixing bowl, cream
butter and two cups sugar. Beat in eggs one at a
time, blending well after each addition. Alternately
stir small amounts of flour mixture and pineapple
mixture into butter mixture. Mix fruit into batter
well. Spoon batter into prepared pans. Place a large,
shallow pan of water on bottom rack of oven. Fill
half full with hot water and preheat oven to 275.
Place loaf pans on middle rack and bake 1 1/2 - 2
hours or until a cake tester inserted in the centre
comes out clean. Remove cakes from oven, cool 10 min.
Remove from pans, peel off paper and cool. Wrap
individually in cheesecloth soaked in additional
brandy. Wrap in plastic wrap, then aluminum foil.
Store in a cool place and moisten cheesecloth
occasionally with brandy. Fruitcake can be aged 4-6
weeks then it can be wrapped securley and frozen.

Recipe By : Toronto Star

From: "Linda Gordon" <lgordon@brunswickdate: Wed, 23
Oct 1996 07:18:10 +0000



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