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CHRISTMAS FRUIT CAKE




Source of Recipe


Aunt Saunny

1-1/2 pounds mixed candied fruit
1 pound glace red cherries
1 pound raisins
1 pound pitted prunes
1/2 pound blanched almonds
2 cups Cherry Cordial liqueur
1/2 cup Amaretto liqueur
1/4 cup dark corn syrup
1-1/2 cups unsalted butter
1-1/4 cups firmly packed light brown sugar
8 large eggs
1 tablespoon vanilla essence
1 tablespoon almond essence
2 cups unsifted all-purpose flour
1/2 teaspoonssalt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground mace

Grind all the fruits and nuts as finely as possible in a food grinder. Place the fruit/nut mixture in a large bowl. Add cherry cordial, Amaretto and corn syrup. Mix well, cover and set aside for at least 1 week.

On baking day, grease and line the base and sides of one 12" to 12" square or round baking pan with brown paper and grease well with shortening. Preheat the oven to 275°F (140°C). Cream together the butter and sugar until well blended. Add eggs, one at a time, beating after each addition. Add vanilla and almond essence. Sift the flour with the salt and spices and fold them into the butter and sugar mixture. Stir in the fruit mixture a little at a time until it is evenly blended. Spoon the cake mixture into the prepared pan.

Bake for approximately 2 hours until the cake is a rich brown color and feels firm to the touch. A cake tester inserted in the center should show no visible sign of raw batter though it may be sticky from the fruit. Be sure not to over bake! Leave to cool completely in the pan before turning out onto a wire rack.

When the cake is cold, wrap it well in two layers of brandy soaked cheesecloth. Wrap the moist cloth in plastic wrap then in silver foil or keep it in an airtight container, and store in a cool dry place. Periodically, brush more brandy or rum on the cheesecloth if it is dry.