Brandied fruit cakes(sharon)
4 1/2 c Raisins
2 1/4 c Currants
1/2 lb Soft butter or margarine
1/2 lb Soft shortening
2 c Sugar
1 tb vanilla extract
1 tb Almond extract
12 Eggs
1 c Orange juice concentrate
(not thawed)
1/2 c Honey
4 1/2 c Unsifted all purpose flour
2 ts baking powder
1 t Baking soda
1 t Salt
1 t Nutmeg
1/2 ts Cloves (ground)
1 c Pitted dates, cut up
2 1/4 c Candied cherries
1 c blanched almonds, halved
**NOTE** I take the whole amount of fruit (10 cups)
and make a nice looking mixture. I don't necessarily
use the amounts shown. If the candied fruit is on
sale, I just use more of it than the raisins. I still
end up with the 10 cups, but it is usually more of the
fruit mix and candied pineapple. The almonds I use
are the slivered ones. Easier to work with... The
original recipe called for brandy or grape juice, but
I found that if you substitute the orange juice
concentrate, it has a nicer flavour.
Use 2 tube pans 10x4 each, or 5 loaf pans. Line pans
with 2-3 thicknesses of brown paper or 1 thickness of
heavy foil; grease well with unsalted shortening. (I
use lard to grease and don't need to line with paper)
Wash raisins and currants and dry thoroughly between
paper towels. Beat butter and shorteningtogether very
thoroughly; when smooth and fluffy, add sugar
gradually, beating continuously. Blend in vanilla and
almond extract. Add eggs, one at a time, beating
after each addition. Beat in orange juice and honey.
This may cause the batter to appear separated, but it
will not affect results. Sift together remaining dry
ingredients. Mix prepared fruits and almonds in large
mixing bowl; add sifted dry ingredients, and mix well
to coat pieces. Scrape egg and butter mixture into
bowl, and, using hands, combine very thoroughly. Fill
each pan 3/4 full. Preheat oven to 275F. Bake cakes
1-1/2 to 3-1/2 hours, depending on size of pans used.
After first hour or so, place pan of water on bottom
of oven to prevent cakes from drying out. When cakes
test done, remove from oven, and let pans stand on
racks until cakes are completely cooled. Remove from
pans, and peel of paper linings. Let ripen 4-5 weeks
before serving. This recipe makes dark moist cake,
rich with fruits and mingled flavors of spices, honey,
and the like. If desired, recipe may be halved with
good results.
When they come out of the oven, I let them sit for a
few minutes and then take them out of the pans while
still fairly hot. Let them cool for maybe 15-20
minutes and then pack them while still warm. I pour
1/4 to 1/2 cup brandy (apricot, orange, or cherry)
onto the cakes, wrap in double thickness of Handy
wrap, then wrap in tin foil securely. I then store
them in the basement where it is cool and every couple
of days I turn them to make sure that the brandy
diffuses throughout the whole cake. I have NEVER had
this recipe fail me. I am asked for it by most of my
family members as I send them for presents at
Christmas. I have tried other recipes, but this one
has the moistest results I have found. By pouring the
brandy on AFTER it is cooked, you get a cake that
kicks!! (for our A.A. friends, I make "dry" ones with
no brandy and it still stays moist.)
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