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'Tis the season to be thinking of fruitcake, and here is the best.


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

6 eggs

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.

Recipe Search: If you've been looking for a favorite old-time Buffalo News recipe and are unable to find it, send a postcard to Kitchen Archives, Features Department, The Buffalo News, P.O. Box 100, Buffalo, N.Y. 14240. We'll do our best to print some of the most often-requested recipes. Requests cannot be acknowledged individually.

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