Ingredients
Note on ingredients: If you fancy more fruit go for it! If you do not use freshly ground spices, or real vanilla, you will probably need more than is given. You may substitute fruit juice for the brandy.
Fruits
- 1/2 pound each:
- dark raisins
- golden raisins
- chopped dates
- chopped figs
- chopped dried apricots
- chopped dried papaya
- chopped dried apples
- dried cranberries
- chopped honey dipped pineapple
- any other dried fruit you fancy
- 1 12 0z jar maraschino cherries
- a good handful candied lemon peel (If you wouldn't enjoy eating the kind you are using plain, don't use it)
- 2 good handfuls candied orange peel (If you wouldn't enjoy eating the kind you are using plain, don't use it)
Other Ingredients
- 3 cups broken up walnut meats
- 1 1/2 cup almonds
- 1 cup chopped hazelnuts
- 1 jar of current jelly
- about a pint of brandy
- 5 cups flour
- 1 pound butter
- 2 cups white sugar
- 1 cup brown sugar
- 10 eggs beaten
- 1 1/2 teaspoon salt
- 3 teaspoons baking powder
- 3 teaspoons cinnamon (pretty please! grind your own spices!)
- 2 teaspoons cloves
- 1 teaspoon allspice
- 2 teaspoons mace
- 1 teaspoon vanilla extract (real)
- 1/2 teaspoon almond extract
- 1/2 teaspoon lemon extract
- 1/2 teaspoon orange extract
Directions
Combine the fruit and the brandy (you need not drain the cherries). Let
muddle at least 6 hours or overnight stirring occasionally.
Sift the flour salt and baking powder together. Cream the butter with the
sugars and the spices, add the eggs and mix well. Add the flour mixture to
the butter mixture and beat smooth. Add the extracts, nuts and jelly to
the muddled fruit, mix thoroughly. Add batter to fruit, stir till everything
is well distributed. Pour into well greased and papered pans and bake at
275 f. I usually use 1 10" tube pan and 3 or 4 loaf pans. 10" tube pan
bakes in 3 1/2 to 4 hours, loaf pans require 3 to 3 1/2 hours.
This page last updated 9/4/1999
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