DRIED NUT AND FRUIT CAKE

Dried Nut and Fruit Cake image

Provided by Marian Burros

Time 2h25m

Yield One 6-pound cake

Number Of Ingredients 16

8 ounces (2 cups) walnut halves
8 ounces (2 cups) pecan halves
1/2 pound shelled whole brazil nuts (1 1/2 cups)
16 ounces pitted dates
1 box (15 ounces) dried apricots
12 pitted prunes, halves
4 ounces mixed candied fruits
1/2 cup raisins
1 1/2 jars (8 ounces each) maraschino cherries, drained (1 cup)
1 1/2 cups sifted unbleached flour
1 teaspoon baking powder
1 teaspoon salt
6 eggs
1 cup sugar
2 teaspoons vanilla
3/4 cup brandy

Steps:

Preheat oven to 300 degrees.
Grease the bottom and sides of an 8-cup souffle dish or a 9 by 5 by 3 inch loaf pan. Line with brown paper; grease paper.
Combine walnuts, pecans, brazil nuts, dates, apricots, prunes, candied fruits, raisins and cherries in large bowl.
Sift flour, baking powder and salt over nuts and fruits. Toss lightly until well coated.
Beat eggs, sugar and vanilla in a medium-size bowl with electric mixer until fluffy and light. Pour over nut mixture. Stir gently to combine.
Fill prepared dish or pan, pressing cake mixture firmly so it will hold its shape after baking.
Bake for one hour and 45 minutes. (If fruits are browning too quickly, cover with buttered foil). Remove cake to wire rack.
Spoon 1/4 cup brandy over cake. Let stand one hour. Invert; peel off paper; turn right side up; let stand on wire rack until cooled completely. Place wire rack in shallow pan; spoon remaining 1/2 cup brandy over cake.
To store: Wrap in cheesecloth that has been soaked in brandy. Wrap in heavy duty foil or store in tightly covered container. If cheesecloth dries out, dip in brandy and rewrap cake.