Traditional Fruit Cake
|Mixed candied fruit||2 Cup (32 tbs)|
|Broken walnuts||1 1⁄2 Cup (24 tbs)|
|Golden raisins||1 Cup (16 tbs)|
|Dark raisins||1 Cup (16 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Light brown sugar||1⁄2 Cup (8 tbs)|
|Softened butter/Margarine||1⁄4 Cup (4 tbs)|
|Brandy/Strong coffee||1⁄2 Cup (8 tbs)|
|Almond extract||1⁄2 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Baking soda||1⁄4 Teaspoon|
In a plastic or brown paper bag, combine 2 cups mixed, candied fruit, 1 1/2 cups coarsely broken walnuts, 1 cup each golden raisins and dark raisins and 1/2 cup all-purpose flour.
Toss to mix well and set aside.
In a large bowl, combine 1/2 cup each granulated sugar and light brown sugar, firmly packed, with 1/4 cup softened butter or margarine.
Beat until light and fluffy.
Add 3 eggs, 1 at a time, beating well.
Stir in 1/2 cup brandy (or strong coffee) and 1/2 teaspoon almond extract.
Sift together 1 cup sifted all-purpose flour with 1/4 teaspoon each allspice, cinnamon and baking soda.
Stir into sugar and egg mixture only until mixture is dampened.
Add fruit and nut mixture to batter and mix thoroughly with a large spoon.
Prepare 1 (9-inch) spring form pan by oiling well and by lining the sides and base with oiled brown paper.
Butter the oiled paper.
Spoon batter into pan evenly.
Bake 2 1/2 hours at 275Â°, or until a cake tester comes out clean when inserted in center.
Cool cake 1 hour in pan on wire rack.
Remove pan, but not brown paper, and cool completely.
Store wrapped in foil (remove paper at serving time).