Author/Submitted by: Recipe By : Toronto Star,
From: "Linda Gordon" <lgordon@brunswickdate: Wed, 23 Oct 1996 07:18:10
pitted and chopped
candied citrus peel,
drained (save) and chopped
maraschino cherry liquid
or fruit juice
crushed pineapple in water
DAY 2 - Generously grease and line 6 9x5 inch loaf pans or three standard
wedding cake pans, with waxed paper, aluminum foil or parchment.
Grease lining. In a bowl, combine flour, baking soda, cinnamon, salt,
cloves and allspice. Add one cup of flour mixture to date mixture and
toss to thoroughly coat fruits. In a large mixing bowl, cream butter
and two cups sugar. Beat in eggs one at a time, blending well after
each addition. Alternately stir small amounts of flour mixture and
pineapple mixture into butter mixture. Mix fruit into batter well.
Spoon batter into prepared pans. Place a large, shallow pan of water
on bottom rack of oven. Fill half full with hot water and preheat
oven to 275. Place loaf pans on middle rack and bake 1 1/2 - 2 hours
or until a cake tester inserted in the centre comes out clean. Remove
cakes from oven, cool 10 min. Remove from pans, peel off paper and
cool. Wrap individually in cheesecloth soaked in additional brandy.
Wrap in plastic wrap, then aluminum foil. Store in a cool place and
moisten cheesecloth occasionally with brandy. Fruitcake can be aged
4-6 weeks then it can be wrapped securley and frozen.
DAY 1 - In a large bowl, mix together dates, peel, raisins, currants,
almonds and drained cherries(reserve liquid). Stir in brandy or fruit
juice. Cover with plastic wrap and let stand at room temperature
overnight. In a saucepan, combine pineapple and two cups sugar.
Bring to a boil, reduce heat and simmer, uncovered, stirring
frequently, 30 - 40 min., or until mixture thickens. There should be
about 2 1/2 c of pineapple misture. Remove from heat, stir in
reserved cherry liquid and jam. Cover and refrigerate overnight.