Fruitcake

Makes 2 Loaves

Excellent luxury snack for winter escapades.
Slice thin, wrap individually. Goes a long way.

• 4 1/2 cups whole wheat flour
• 1 pound butter
• 2 cups honey
• 1 tablespoon cinnamon
• 1 tablespoon cloves
• 1 tablespoon nutmeg
• 1 tablespoon allspice
• 2 teaspoons mace
• 1 teaspoon ginger
• 1 teaspoon salt
• 1/2 cup brandy or apple, prune, or grape juice
• 2 pounds currants
• 2 pounds dates
• 1 1/2 pounds nuts
• 1/2 pound raisins

Cream butter and honey. Add spices and salt and stir well. Add flour alternately with 1/4 cup brandy or fruit juice. Fold in dried fruits and nuts. Line bottoms of 2 oiled loaf pans with a brown paper sack cut into right shape. Oil again and pour in cake batter. Place a shallow pan of water on bottom shelf in oven. Place loaf pans on upper shelf and bake at 250º F for 3 to 3 1/2 hours or until done. Remove, cool completely. Wrap loaves on a cheesecloth that has been dipped in brandy or juice, pour 1/4 cup brandy or juice over the top and wrap airtight in foil. You may make this months before you eat it or only a week ahead of time. You might like to add 1/4 brandy every couple of weeks or so, or even fruit juice. Just carefully open the foil, pour liquid over the top, and reseal.

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