Banana Fruit Cake
|Pitted prunes||16 Ounce (1 Package)|
|Dried apricots||8 Ounce (1 Package)|
|Raisins||15 Ounce (1 Package)|
|Diced mixed candied fruits and peels||16 Ounce (1 Package)|
|Chopped pitted dates||8 Ounce (1 Package)|
|Brandy||1⁄2 Cup (8 tbs)|
|Packed brown sugar||2 Cup (32 tbs)|
|Butter/Margarine||1 1⁄2 Cup (24 tbs), softened|
|All purpose flour||3 Cup (48 tbs)|
|Ground cinnamon||1 Tablespoon|
|Ground nutmeg||1 Teaspoon|
|Ground allspice||1 Teaspoon|
|Ripe bananas||2 Large, mashed|
|Walnut halves||2 Cup (32 tbs)|
Cut prunes and apricots into quarters.
In bowl combine prunes, apricots, raisins, candied fruits and peels, and dates.
Pour 1/2 cup brandy over fruit.
Cover; let stand overnight.
In large mixer bowl cream brown sugar and butter or margarine till fluffy.
Add eggs, one at a time; beat well after each.
Stir together flour, salt, and spices.
Add flour mixture alternately with banana to butter mixture.
Stir in nuts and fruit mixture.
Divide the 15 cups batter into any of the following very well-greased loaf pans .
Bake in 250°F oven till golden.
Cool in pans for 10 minutes; remove from pans.
Cool on rack.
Pour 1/2 cup brandy over tops of cakes.
Wrap in brandy-soaked cheese cloth; overwrap with foil.
Store in refrigerator.
Occasionally add additional brandy to soak cakes.