Holiday Fruitcake

From: wilkins@scubed.SCUBED.COM (Darin Wilkins)
(makes 4 loaves)


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.