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| Mom's Fruitcake with Brandy |
"This is the fruitcake my mother made from the time I became a bit lady. It isn't always full of the citrus end result and I've never met absolutely everyone who did not find it irresistible. You may also alternative wine or fruit juice for the brandy."
Ingredients :
- 1 cup dried currants
- 2 cups raisins
- three cups boiling water to cowl
- 1 cup candied cherries
- 1 (sixteen ounce) package deal gum drops, no licorice ones
- 2 cups pitted dates, reduce in half
- 1 1/four cups walnuts
- 1 teaspoon floor cinnamon
- 1 teaspoon floor cloves
- 2 teaspoons ground allspice
- 1/four cup brandy
- 1 cup apple jelly
- 1 1/four cups butter
- three cups white sugar
- 7 eggs
- 1 teaspoon vanilla extract
- 5 cups all-cause flour
- 1 teaspoon baking soda
Instructions :
| Prep : 30M | Cook : 30M | Ready in : 4H |
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- Pour boiling water over raisins and currants to cowl. Let steep for five mins, then drain. In a completely huge bowl integrate currants, raisins, gum drops, candied cherries, pitted dates, walnuts, spices, brandy and jelly. Stir to blend. Cover and let stand overnight.
- Preheat oven to 275 degrees F (a hundred thirty five degrees C). Grease 3 8x4 inch loaf pans.
- Cream the butter and the sugar collectively until light and creamy. Add the eggs separately, mixing well after every one. Stir within the vanilla. Sift the flour and baking soda together. Blend within the flour aggregate alternately with the fruit aggregate. Pour calmly into 3 loaf pans.
- Bake at 275 stages F (a hundred thirty five levels C) for 2-1/4 to a few hours or until a toothpick inserted in the middle of the loaves comes out easy.
Notes :
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