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- 2 cups flour
- 4 eggs
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 teaspoon cloves
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Dark, dense, and delicious, this brandy-soaked fruitcake requires a minimum of several days to
cure in order to intensify the flavors, but it keeps for up to a year.
Directions
- Chop nuts and fruit, if not purchased in chopped form. Add wine, brandy, orange juice and
zest. Mix well, cover, and let stand overnight or up to 2 days.
When ready to bake, prepare
pans: oil or butter very thoroughly. If using loaf pans, cut a piece of foil, waxed paper or
parchment paper for each pan as wide as the pan is long, and long enough to fit acoss the bottom and
up the side of the pan, extending a bit above the pan. This makes a 'sling' to remove the cake
without breaking it. Oil or butter the sling as well. If using a tube pan, cut separate pieces to
line bottom and sides of pan.
Preheat oven to 300° F.
In a large bowl, cream the
butter, then add the sugar and beat until smooth. Add the eggs, molasses, and vanilla. Mix
well.
Mix together flour, spices, salt, baking powder, and baking soda. Add this gradually to
the butter mixture and blend well.
Stir in fruit and nut mixture. Mix gently but thoroughly,
using your hands, if necessary.
Fill prepared pans about 3/4 full. Bake in preheated oven
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