Rich Brandied Fruitcake

In large glass bowl, stir candied peel, seeded and dark raisins, currants, cherries, brandy and pineapple; cover with plastic wrap. Let stand for 12 hours or microwave at High for 3 minutes or until steaming; stir.

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt and cloves; stir into batter, one-third at a time. Scrape fruit mixture over batter; sprinkle with pecans and almonds. Stir just enough to coat fruit and nuts evenly.

Spoon into two 9- x 5-inch (2 L) and one 5-3/4- x 3-1/4-inch (625 mL) parchment paper-lined loaf pans, packing with back of spoon. Tap lightly on counter. Bake in centre of 300°F (150°C) oven for about 1-1/4 hours for small loaf and 2 hours for large loaves or until tester inserted in centre comes out clean. Let cool in pans on rack for 30 minutes. Turn out, right side up, onto rack; let cool completely.

Remove paper. Wrap in plastic wrap and foil; store in cool place for up to 2 months.

Additional information :

The Spirited Ritual
Because of the high content of fruit and liquor, cakes stay fresh and mellow for months, and in a cool spot, can successfully last for a year. To prevent cakes from drying out over the long span of time, brush with brandy before wrapping. Every few weeks, unwrap cakes and brush again with brandy.

Tips: To keep these dense cakes moist and evenly coloured during cooking:
Choose shiny pans; line with white parchment paper;

Before heating oven, place shallow roasting pan on lowest rack; fill half-full with hot water;

Place foil loosely over cakes after about 1 hour of baking.

Source : Canadian Living Magazine: November 1999