RECIPES
BRANDY FRUIT CAKE
INGREDIENTS
1/2 cup butter (room temperature) or 1/2 cup shortening
(room temperature)
1 cup dark brown sugar, firmly packed
1 teaspoon lemon extract
2 large eggs
1/2 cup molasses
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon mace
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup milk
1 cup small candied fruit
1 cup candied cherry (use red and green)
1/2 cup small pieces candied citron peel
1 cup chopped dates (can use raisins)
1 cup chopped pecans
Set oven to 165 degrees C. Butter two rectangular loaf
pans. Line the pans with foil, then butter. Cream the
butter or shortening.
Add in brown sugar; beat until light. Add in lemon
extract and eggs and beat well.
Stir in molasses and blend to combine. In a small bowl
combine the flour with baking soda, cinnamon, allspice,
mace, cloves and salt; beat into the creamed mixture
until combined. Add in milk; beat until uniform. Stir in
the candied fruit, candied cherries, candied citron, dates
or raisins and nuts; mix well. Transfer/divide the
batter between the two pans.
Bake for 1 to 1-1/4 hours or until the loaves test done.
Turn out onto racks to cool.
When completely cooled, wrap well and store in an
airtight container.
BRANDIED FRUIT CAKE OPTION; soak two large pieces
of cheesecloth in brandy.
Wrap each fruit cake in the cheesecloth covering all
sides, then wrap well in foil.
Moisten the cheesecloth with additional brandy every
few days for about a week.
47.