Description
This is the fruitcake i made for my birth family for many years; my sister still loves it and swears it is better than any fruitcake she's ever tasted. I haven't tasted any that come close. It needs 2 – 4 weeks for the flavors to meld and age well. Prep time is only a guess.
Ingredients
- Flour
- Baking Powder
- Ground Cloves
- Ground Mace
- Ground Cinnamon
- Butter
- Brown Sugar
- Eggs
- Apricot Halves
- Irish Whiskey
- Seedless Raisins
- Mixed Candied Fruit
- Pecans
- Candied Red Cherries
- Candied Green Cherries
- Cheesecloth
Instructions
- Grease a 9x5x3-inch loaf pan
- Mix flour, baking powder, cinnamon, mace and cloves
- Cream butter with brown sugar until fluffy / light in a large bowl
- Beat in eggs one at a time
- Stir in apricots and whiskey
- Stir in flour mixture until blended, then raisins, mixed fruit, pecans and cherries
- Spoon into prepared pan
- Spread top evenly
- Bake at 300 degrees for 2 hours or till wooden pick comes out clean
- Cool completely in pan on wire rack
- Loosen cooled cake around the edges with a knife
- Turn out onto rack
- Wrap in cheesecloth, pour some irish whiskey over it every few days, and let age for two to four weeks
- Overwrap the cheesecloth with foil
- Keep in the refrigerator