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Rich Brandied Fruitcake

cakes, christmas

4 cups candied mixed peel
3 cups seeded raisins; lexia
1 cup dark seedless raisins; Thompson
1 cup currants
1 cup halved candied cherries
1 cup brandy or rum
1/2 cup diced candied pineapple
1 cup butter; softened
1 1/4 cups packed brown sugar
3 eggs
2 teaspoons vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon (each) cinnamon and nutmeg
1/2 teaspoon (each) salt and cloves
1 cup chopped pecans
1 cup blanched sliced almonds

In large glass bowl, stir candied peel, seeded and dark raisins, currants, cherries, brandy and pineapple; cover with plastic wrap. Let stand for 12 hours or microwave at High for 3 minutes or until steaming; stir. In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt and cloves; stir into batter, one-third at a time. Scrape fruit mixture over batter; sprinkle with pecans and almonds. Stir just enough to coat fruit and nuts evenly. Spoon into two 9- x 5-inch (4-cup) and one 5 3/4- x 3 1/4-inch (2 1/2-cup) parchment paper-lined loaf pans, packing with back of spoon. Tap lightly on counter. Bake in centre of 300ºF oven for about 1 1/4 hours for small loaf and 2 hours for large loaves or until tester inserted in centre comes out clean. Let cool in pans on rack for 30 minutes. Turn out, right side up, onto rack; let cool completely. Remove paper. Wrap in plastic wrap and foil; store in cool place for up to 2 months. THE SPIRITED RITUAL: Because of the high content of fruit and liquor, cakes stay fresh and mellow for months, and in a cool spot, can successfully last for a year. To prevent cakes from drying out over the long span of time, brush with brandy before wrapping. Every few weeks, unwrap cakes and brush again with brandy.

Contributor: Canadian Living - November, 1999

Yield: 3 cakes

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