Grandmother's fruitcake

 
                          GRANDMOTHER'S FRUITCAKE
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Cakes                            Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       c            All-purpose flour, divided
    1       lb           Chopped dates
    1       lb           Candied citron
    1       lb           Chopped pecans
    1       lb           Dried figs, coarsely chopped
    1       pk           Raisins (15-oz.)
    1       pk           Currants (10-oz.)
    1       c            Butter or margarine,
                         - softened
    2       c            Sugar
   12       lg           Eggs, beaten
    1       c            Milk
      3/4   c            Light corn syrup
    2       ts           Baking soda
    2       ts           Ground nutmeg
    2       ts           Ground cinnamon
    2       ts           Ground allspice
    1       t            Baking powder
    1       c            Brandy
   15                    Pecan halves (optional)
                         Brandy
    3                    Red candy cherry halves,
                         - (optional)
 
   MAKE a liner for a 10-inch tube pan by drawing an
   18-inch circle on brown paper (not recycled). Cut out
   circle; set pan in center, and draw around base of pan
   and inside tube. Remove pan, and fold circle into
   eighths with lines on the outside.
   
   CUT off pointed tip of triangle along line. Unfold
   paper, cut along folds to the outside line. Place
   liner in pan; grease and set aside. Repeat procedure
   for second pan.
   
   COMBINE 1/2-cup flour, dates, and next 5 ingredients
   in a large bowl, tossing gently to coat. Set aside.
   
   BEAT butter at medium speed with an electric mixer
   until creamy; gradually add sugar, beating well. Add
   eggs, beating until blended after each addition. Add
   milk and corn syrup, mixing well.
   
   COMBINE remaining 3 1/2 cups flour, baking soda, and
   next 4 ingredients; add to butter mixture alternately
   with 1 cup brandy, beginning and ending with flour
   mixture. Mix at low speed after each addition until
   blended. Pour over fruit mixture; stir well. Spoon
   batter into prepared pans. Place pecan halves in flour
   designs on top of batter, if desired.
   
   BAKE at 350 F for 1 hour or until a wooden pick
   inserted in center of cake comes out clean. Remove
   from oven; cool completely in pans on wire racks.
   
   REMOVE cakes from pans, peel paper from cakes. Wrap in
   brandy-soaked cheesecloth; store in airtight
   containers in a cool place. Pour a little brandy over
   cakes each week for at least 1 month. Before serving,
   place cherry halves in center of pecan flowers, if
   desired.
  
 
 
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