Brandied Fruit Cake
Makes one 6-pound cake.
2 lbs. coarsely chopped mixed candied fruit
1 lb. raisins
1 cup chopped dates
1 1/2 cups chopped nuts
4 1/4 cups unsifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground mace
1/2 cup butter or margarine
1 cup sugar
1 cup dark corn syrup
1/2 cup brandy
1/2 teaspoon vanilla extract
1/2 cup light corn syrup for glaze
Candied fruit for decoration (optional)
Grease 10 x 4-inch tube pan, line bottom with brown paper.
In large bowl, stir together candied fruit, raisins, dates, and
nuts. Stir in 1/4 cup of the flour, set aside.
In a medium-sized bowl, stir together remaining 4 cups of the flour,
baking soda, cinnamon, allspice, mace, cloves, and nutmeg, set
In a large bowl, stir butter to soften. Add sugar and dark corn
syrup, mix well. Beat in eggs, one at a time. Stir in brandy and
vanilla. Gradually stir in flour mixture until well blended. Stir
in fruit mixture. Turn into prepared pan, cover tightly with foil.
Bake at 300 degrees for about 3 hours, or until wooden pick inserted
in center comes out clean. Cool completely. Remove from pan, peel
off paper. Wrap in plastic wrap, then foil. Store in tightly
covered container at least one month.
Glaze a day or two before serving. To glaze, bring light corn
syrup to boil. Brush over top and sides of cake. Decorate as
desired with candied fruit.
Note: If desired, occasionally sprinkle cake with brandy during