Carol L. Cain
Holiday Fruitcake
From: wilkins@scubed.SCUBED.COM (Darin Wilkins) (makes 4 loaves) (tsp=teaspoon) Grease 4 (8x5 inch) loaf pans. Preheat oven to 300 F. In a large bowl, combine: 1 lb dried apricots, chopped 1 lb dates, chopped 1 lb golden raisins 1 lb candied cherries 1 lb candied pineapple 1 lb almonds, blanched, toasted, and chopped 1 lb pecans, broken into pieces. Mix well. Add: 1 C flour. Dredge mixture well and set aside. In a separate bowl, cream until light and fluffy: 1 lb unsalted butter, softened 1 1/2 C granulated sugar 1 1/2 C brown sugar, packed. Add, one at a time: 12 eggs. Beat mixture after each addition. Sift together: 3 C flour 1 tsp ground cloves 2 tsp ground cinnamon 1 tsp mace 1 1/2 tsp baking soda 1 tsp salt. Add alternately to the creamed mixture: the sifted ingredients 1/4 C rum 1/4 C brandy 1/4 C Grand Marnier Juice and zest of 2 oranges Juice and zest of 2 lemons. Fold into the fruit-nut mixture. Pour into 4 loaf pans. Bake at 300 F, 2 1/2 to 3 hours, or until loaves pass the toothpick test. Cool in pans 15 min. Remove from pans and let cool to room temperature on wire racks. Cut 4 pieces of cheesecloth large enough to cover each loaf. Moisten each piece with Grand Marnier and wrap around each loaf. Wrap each cheesecloth-covered loaf in foil. Refrigerate or store in a cool place. Note: the longer it sets, the better it tastes.