Cakes:

Fruitcake

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No holiday is complete without fruitcake, this one will have your guests begging for more!

Ingredients

1 cup flour
1 cup each of the fruits and nuts your family likes, I use:
Candied Cherries, red and green
Candied Pineapple, Raisins, Dates and Walnuts
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter
1/2 cup shortening
1 1/2 cups brown sugar
4 eggs
1 teaspoon vanilla
1/2 cup honey
1/2 cup syrup
1/2 cup brandy, if desired
1/2 cup milk

Instructions

Mix the 1 cup flour with the fruit and nuts, after you cut them up. Mix the 2 cups flour, baking powder, salt and cinnamon and set aside. Mix the fats and sugar, add the eggs, vanilla, honey, syrup and brandy. Add the milk. Add the fruit and flour mixtures. Bake in brown paper lined pans at 275 degrees for about 2 and 1/2 hours. Place a pan of water in the oven to keep moist. To age your fruitcade, wrap in cheesecloth soaked in rum and tin foil. Check frequently to wrap and unwrap depending on the moisture content. Keeps well in the fridge for months. Slice thin to serve.

Kathryn Gilbraith
Milan