'Tis the season to be thinking of fruitcake, and here is the best.
HANK'S GOLDEN FRUITCAKE
2 pounds whole green candied cherries
2 pounds whole red candied cherries
2 pounds natural candied pineapple slices, cut into piece
1 pound pitted dates, whole
2 cups brandy
3 1/2 cups flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1 cup honey
3/4 pound butter
1 1/2 pounds walnuts, large pieces
1 1/2 cans (30-ounce) peeled apricots, drained and patted dry
Combine cherries, pineapple, dates and 1 1/2 cups brandy in bowl. Let stand two or three days, stirring several times.
When ready to bake, blend 2 1/2 cups flour, sugar, baking powder, salt, honey, softened butter and eggs. Beat 2 minutes at medium speed.
Add walnuts, apricots and remaining flour to the brandied mixture; mix well. Combine the mixtures.
Pour batter into four 9-by-5-inch loaf pans that have been lined on sides and bottom with two thicknessed of well greased paper. Cover each pan with foil.
Bake in preheated 275-degree oven for about 3 1/2 hours or until cake tester comes out slightly moist. Pour the remaining half-cup of brandy over the cakes. Wrap in foil and store. Cake keeps for several months if renewed with brandy occasionally. Makes about 12 pounds of cake.
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