FRUIT CAKE - OLD GOURMET MAGAZINE RECIPE

FRUIT CAKE - OLD GOURMET MAGAZINE RECIPE image

Yield 4 loaf pans

Number Of Ingredients 14

4 buttered and floured 9.5 by 5 inch loaf pans
4 sticks (2c) butter
2 1/4 c brown sugar
1 c honey
10 medium eggs
4 cups sifted flour
2 tsp cinnamon and
2 tsp baking powder
1 tsp allspice
3/4 tsp salt
7 1/2 cups assorted dried fruit bits and nuts (apricots, dates, pecans, golden raisins, etc)
1 cup apricot nectar
1/2 cup light cream
2 Tbl lemon juice

Steps:

Cream together 4 sticks (2c) butter, with 2 1/4 c brown sugar, and 1 c honey. Add 10 eggs one at a time, beating well. In another bowl sift together 4 c sifted flour, 2 tsp each of cinnamon and baking powder, 1 t allspice, 3/4 t salt. Stir half of dry mix into the sugar mix. In remaining dry mix dredge 7 1/2 cups assorted dried fruit bits and nuts (apricots, dates, pecans, golden raisins, etc). Combine 1 c apricot nectar, 1/2 c light cream,& 2 T lemon juice, add to batter, fold in the fruits. Divide batter among 4 buttered and floured 9.5 by 5 inch loaf pans and bake in preheated 250 degree F (yes,250) oven for 2.5-3 hours, until tester comes out clean. Let cool in pans on a rack. In a bowl combine 1 c brandy and 1/4 c orange liqueur and sprinkle each cake with 1/4 the mixture. Let cakes stand one hour. Remove from pans, wrap tightly in foil, chill at least one week.