A Fruitcake To Love Food
FRUITCAKE
Every year, my friends offer to buy the ingredients if I'll make these. I use the mini-pans, and usually have to make at least two batches.
Provided by CCLady
Categories Dessert
Time 2h45m
Yield 8 mini cakes
Number Of Ingredients 16
Steps:
- Combine fruit, raisins and pecans in a bowl.
- Stir in 1 cup flour.
- Cream butter, sugar, spices and eggs until light.
- Combine remaining flour, salt and baking powder.
- Combine honey, vanilla, almond extract and brandy; blend well.
- Alternately add flour mixture and honey mixture to the butter mixture, beating well after each addition.
- Stir in fruit-nut mixture.
- Spoon into pans-batter should be too stiff to pour.
- Bake at 250º for two hours, until toothpick inserted in center comes out clean.
- While still hot, spoon 2 tablespoons of brandy over each cake.
- When cool, cover with foil; let stand in cool place for at least two weeks; every 3 days pour one tablespoon brandy over each.
Nutrition Facts : Calories 2173.9, Fat 91.2, SaturatedFat 34.3, Cholesterol 333.5, Sodium 812.9, Carbohydrate 323.4, Fiber 11.2, Sugar 253.4, Protein 20.7
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