recipe: recipe: alison's dad's fruitcake

stacey_mbNovember 20, 2013

Alison's Dad's Fruitcake

3 cups halved red and green glace cherries
2 cups candied mixed peel
2 cups dark seedless raisins (such as Thompson)
2 cups golden raisins
2 cups dried currants
1 cup brandy
1 cup slivered almonds
1 cup pecan halves
3 cups all-purpose flour
1/2 cup butter, softened
3/4 cup granulated sugar
1 cup packed brown sugar
5 eggs
2 tsp. vanilla
1 tsp. almond extract
1 tsp. baking powder
1 tsp. cinnamon
3/4 tsp. each ground nutmeg and mace
1/2 tsp. each baking soda and salt
1/2 tsp. ground allspice
1/4 tsp. ground cloves

In very large glass bowl, combine cherries, mixed peel, dark and golden raisins, currents and 3/4 cup of the brandy. Cover and let stand, stirring occasionally, for 2 hours or overnight.

In a bowl, toss together the almonds, pecans and 1/2 cup of the flour. Toss with fruit mixture.

In a large bowl or stand mixer, beat butter with granulated sugar until light. Beat in brown sugar until light and fluffy. Beat in eggs, 1 at a time. Beat in vanilla and almond extract.

In separate bowl, whisk together remaining flour, baking powder, cinnamon, nutmeg, mace, baking soda, salt, allspice and cloves; stir into butter mixture until combined. Scrape over fruit mixture; mix well.

Scrape batter into 13 x 9 inch parchment paper-lined metal cake pan; smooth top.

Set shallow pan on bottom rack of 300 degree oven; pour in enough water to come halfway up sides of pan. Bake cake on center rack of oven for 1 hour. Lay foil loosely over cake; bake until cake tester inserted in center comes out clean, 1 to 1 1/2 hours. Let cool in pan on rack.

Remove cake from pan; peel off paper. Soak double-thickness 32 x 16 inch cheesecloth in remaining brandy; wrap around cake. Wrap in plastic wrap, then foil. Refrigerate for 1 month or for up to 3 months. Cut crosswise into 6 bars. Cut bars into 14 slices each.

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