| Nice hint of lemon. Not a heavy cake. | | Ingredients | 2 cups Raisins
2 cups Currants
1 cup Cut glazed mixed fruit
1/2 cup Glazed cherries, halved
1/2 cup Cut mixed peels
1 cup Chopped pecans or walnuts
3/4 cup Slivered almonds
1 cup Unbleached white flour
1 cup Butter
1 cup Brown sugar, packed
1/4 cup Granulated sugar
1/2 cup Corn syrup
6 Large eggs
3 1/3 cups Unbleached white flour
1 tsp. Baking powder
1/2 tsp. Ground cinnamon
1/2 tsp. Ground nutmeg
1/2 tsp. Ground allspice
1/8 tsp. Cloves
1 3/4 cups Apple juice
Grated rind of 1 lemon
Juice of 1 lemon
1 Tbsp. Brandy flavoring
| | Directions | Line 2 greased 9 x 5 x 3 inch loaf pans with brown paper or 2 layers of waxed paper. Grease paper. Measure first 8 ingredients into large bowl. Stir well to mix in flour.
Cream butter and both sugars well in seperate bowl. Beat in corn syrup. Add eggs, 1 at a time, beating well after each addition.
Measure next 6 ingredients into medium bowl. Stir well.
Combine apple juice, lemon rind, lemon juice and brandy flavoring into a small bowl. Add flour mixture in 2 parts alternately with apple juice mixture in 2 parts. Add fruit mixture. Mix well. Divide between prepared pans. Bake in a 300 deg. oven for about 2 1/2 to 2 3/4 hours until an inserted wooden pick comes out clean. Let stand on rack to cool. Remove from pans. Wrap in plastic to store in cool place for 2 to 3 weeks before freezing for long-term storage. |
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