Nutty Christmas Fruit Cake
|Diced sun dried pineapple||2 Cup (32 tbs)|
|Chopped pitted dates||1 1⁄3 Cup (21.33 tbs)|
|Dark seedless raisins||1 1⁄3 Cup (21.33 tbs)|
|Golden raisins||2 3⁄4 Cup (44 tbs)|
|Currants||2⁄3 Cup (10.67 tbs)|
|Chopped english walnuts||2 Cup (32 tbs)|
|Finely chopped brazil nuts||1 1⁄3 Cup (21.33 tbs)|
|Honeyed mixed citrus peel||1 Cup (16 tbs)|
|Grated unsweetened coconut||1 Cup (16 tbs)|
|Softened butter||1⁄2 Cup (8 tbs)|
|Dark honey||1⁄2 Cup (8 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Whole wheat pastry flour||3 Cup (48 tbs)|
In a shallow dish, pour a small amount of boiling water over diced pineapple to barely cover it.
Soak pineapple until soft, about 1 hour.
In a very large bowl, combine fruits, nuts, and peels.
Toss with the coconut, using a wooden spoon or hand to mix the ingredients thoroughly.
Preheat oven to 275° F.and grease and flour a large tube-cake pan.
In another bowl, beat together butter, honey, and eggs until light.
Add brandy and vanilla.
Sift together dry ingredients, then add to honey mixture and mix until thoroughly combined.
Pour batter over fruit and nut mixture and stir with a wooden spoon or mix by hand until fruits and nuts are evenly distributed in the batter.
Spoon into prepared pan and press batter firmly to remove pockets of air.
If desired, arrange pecan halves attractively on top.
Bake in preheated oven for 3 to 3 1/2 hours.
Remove cake from pan immediately and cool completely on wire rack.
Wrap in several layers of cheesecloth and saturate cloth with wine or brandy.
Seal wrapped cake in airtight container and store in refrigerator for at least three weeks before slicing.
Once a week during storage, resaturate cheesecloth with wine or brandy.