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Old California Fruitcake




Source of Recipe


Internet


List of Ingredients




3 c Whole almonds; blanched
1 1/2 c California cocktail sherry
3 c Golden or dark seedless Raisins
1 c Dried apricots; quartered
4 c Assorted candied fruits; diced such as citron, pineapple, cherries, orange peel, lemon peel
1 1/4 c Soft margarine or butter
1 1/4 c Brown sugar; packed
1 teaspoon Salt
4 1/2 teaspoon Cinnamon
1 teaspoon Nutmeg
3/4 teaspoon Allspice
8 Eggs
3/4 c Whole-wheat flour; unsifted
1 1/2 c All-purpose flour; unsifted


Recipe



Coarsely chop almonds and spread in shallow pan. Toast in 300 degree F. oven for 15 minutes. Combine Sherry, raisins and apricots; marinate at least 2 hours. Drain Sherry from fruits, saving 1/2 cup. Combine all fruits and nuts.

Cream margarine with sugar; beat in salt, cinnamon, nutmeg, and allspice. Beat in eggs, one at a time. Beat in whole wheat flour, then reserved Sherry. Beat in all-purpose flour.

Spoon batter into generously greased and floured or foil-lined molds or cake pans that total about 15 cups capacity. Bake at 300 degrees F. for 45 minutes to 1-1/2 hours (depending on size of cake), or until pick inserted into center comes out dry.

Invert from molds and wrap in foil to cool (this keeps cakes moist.) Drizzle brandy onto cakes and wrap tightly to store (for several weeks, if you wish). Makes 6-1/2 lb of cake.