Heirloom Fruit Cake
|Candied cherries||2 Pound|
|Candied pineapple||2 Pound|
|Candied orange peel||1⁄2 Pound|
|Candied lemon peel||1⁄2 Pound|
|Shelled pecans||1 Ounce|
|Pitted dates||2 Pound|
|Golden raisins||2 Pound|
|Dark raisins||1 Pound|
|Eggs||1 Dozen (Large Size)|
|Lemon||1 Large, juiced|
|Orange||1 Large, juiced|
|Sifted flour||4 Cup (64 tbs)|
|Baking powder||2 Teaspoon|
|Grape jelly||12 Ounce (1 Jar)|
|Brandy||1 Cup (16 tbs)|
Dice candied fruits and peels.
Break nuts into coarse pieces and snip dates and raisins into small pieces with scissors dipped into hot water.
Combine fruits and nuts into large bowl and toss with enough additional flour to coat well.
Cream together butter and brown sugar until fluffy.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla, lemon and orange juices.
Sift to gether flour, baking powder, nutmeg, all spice and cinnamon.
Beat together jelly and brandy until smooth.
Alternately add flour mixture and jelly to creamed mixture, blending well.
Stir in fruit and nut mixture.
Dough will be very stiff, so a wooden paddle or scraper will mix most efficiently.
Grease pans; line with brown paper and grease the paper.
Turn batter into pans.
Fill three-fourths full and smooth tops.
Bake at 300 degrees until a wooden pick inserted near center of cake comes out clean.
Loaf cakes bake about 2 1/2 hours, or a 10 tube pan bakes for about 6 1/2 hours.
Cool cakes in pans.
Remove cakes from pans and pour a little brandy over tops.
Wrap in cloth soaked in brandy Wrap in foil.
Store in cool place, but do not refrigerate.
Store at least 4 months before you serve it.