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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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My grandma use to make this when I was growing up. She would wrap them after baking and brush the brandy over the top everyday until it was gone. Ingredients:
1 lb. butter |
2 cups sugar |
9 eggs |
4 1/4 cups flour, sifted |
1 tsp. salt |
1 tsp. cinnamon |
1 tsp. nutmeg |
1/2 tsp. black pepper |
2 tsp. allspice |
1 lb. candied cherries |
1 lb. candied pineapple |
1 lb. mixed candied fruit |
1 lb. raisins (half currants, if desired) |
1 lb. walnuts, chopped |
2 cups sherry or brandy (i always use brandy |
Directions:
1. Cream butter, sugar, add eggs, beat well;
2. add flour sifted with spices, alternately with HALF of liquid.
3. Add fruit and nuts which have been dusted with small amount of additional flour.
4. Pour into ungreased pans lined with brown or wax paper.
5. Bake 250 degrees 4 hours if one large pan, approximately 2 hours for loaf pans.
6. Test with toothpick.
7. Remove from oven.
8. Pick top with fork or slim nail.
9. Pour remaining sherry or brandy over cakes, while still hot and in pan.
10. (While baking, a pan of water on bottom shelf helps keep it moist.)
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