Always at Christmas

 

Holiday Fruit Cake

 Holiday Fruit Cake

2 cups flour

1 ½ cups sugar 

½ lb (2 sticks butter)

5 room temp eggs 

¾  tsp. Baking powder 

½ tsp. Salt 

½  tsp. Nutmeg 

¼  tsp cardamom 

1 tsp. Vanilla extract 

½  lb. Pecans (toasted)

½  lb. Walnuts (toasted)

½  lb dried cranberries (soaked in brandy)

1 lbs candied fruit (soaked in brandy)

Soak the dried cranberries and candied mix fruit overnight in brandy. Drain before using.

Toast pecan and walnut pieces on an ungreased cookie sheet for 15 minutes at 300 degrees.

Use whatever dried fruits and nuts that you want. You can also substitute rum, bourbon or wine for soaking. Use what ingredients you like!

Bake at 300 degrees and check after 

90 minutes. Top should be browned 

and an inserted toothpick should come

out clean.

Let cool and remove from pans after 15 minutes. 

Soak with brandy, wrap tightly with 

plastic wrap and foil. You can apply more brandy every 5 to 6 days until serving.

Store in a cool dry place.