Preparation for fruitcake is now a lot faster given today's quality diced candied peel and seeded raisins. Thank goodness the flavour is still as good as it was in my mother's day.
- Portion size 1 serving
- Credits : Canadian Living Magazine: November 1999
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.
Nutritional facts <b>Per slice large cake:</b> about
- Sodium 54 mg
- Protein 1 g
- Calories 137.0
- Total fat 4 g
- Cholesterol 14 mg
- Saturated fat 2 g
- Total carbohydrate 25 g
- Iron 4.0
- Folate 2.0
- Calcium 2.0
- Vitamin A 3.0
- Vitamin C 3.0