Brandied Fruit Cakes

==Description==
I take the whole amount of fruit (10 cups) and make a nice looking mixture. I don't necessarily use the amounts shown. If the candied fruit is on sale, i just use more of it than the raisins. I still end up with the 10 cups, but it is usually more of the fruit mix and candied pineapple. The almonds I use are the slivered ones. Easier to work with. The original recipe called for brandy or grape juice, but I found that if you substitute the orange juice concentrate, it has a nicer flavour.
I have never had this recipe fail me. I am asked for it by most of my family members as I send them for presents at Christmas. I have tried other recipes, but this one has the moistest results I have found.
==Ingredients==
* 4½ cups raisins
* 2¼ cups currants
* ½ lbs soft butter or margarine
* ½ lbs soft shortening
* 2 cups sugar
* 1 tbsp vanilla extract
* 1 tbsp almond extract
* 12 eggs
* 1 cup orange juice concentrate (not thawed)
* ½ cup honey
* 4½ cups unsifted all purpose flour
* 2 tsp baking powder
* 1 tsp baking soda
* 1 tsp salt
* 1 tsp nutmeg
* ½ tsp cloves (ground)
* 1 cup pitted dates, cut up
* 2¼ cups candied cherries
* 1 cup blanched almonds, halved
==Directions==
# Use 2 tube pans 10x4 each, or 5 loaf pans.
# Line pans with 2-3 thicknesses of brown paper or 1 thickness of heavy foil; grease well with unsalted shortening.
# I use lard to grease and don't need to line with paper.
# Wash raisins and currants and dry thoroughly between paper towels.
# Beat butter and shortening together very thoroughly; when smooth and fluffy, add sugar gradually, beating continuously.
# Blend in vanilla and almond extract.
# Add eggs, one at a time, beating after each addition.
# Beat in orange juice and honey.
# This may cause the batter to appear separated, but it will not affect results.
# Sift together remaining dry ingredients.
# Mix prepared fruits and almonds in large mixing bowl; add sifted dry ingredients, and mix well to coat pieces.
# Scrape egg and butter mixture into bowl, and, using hands, combine very thoroughly.
# Fill each pan ¾ full.
# Preheat oven to 275°F.
# Bake cakes 1½ to 3½ hours, depending on size of pans used.
# After first hour or so, place pan of water on bottom of oven to prevent cakes from drying out.
# When cakes test done, remove from oven, and let pans stand on racks until cakes are completely cooled.
# Remove from pans, and peel of paper linings.
# Let ripen 4 – 5 weeks before serving.
# This recipe makes dark moist cake, rich with fruits and mingled flavors of spices, honey, and the like.
# If desired, recipe may be halved with good results.
# When they come out of the oven, i let them sit for a few minutes and then take them out of the pans while still fairly hot.
# Let them cool for maybe 15-20 minutes and then pack them while still warm.
# I pour ¼ to ½ cup brandy (apricot, orange, or cherry) onto the cakes, wrap in double thickness of handy wrap, then wrap in tin foil securely.
# I then store them in the basement where it is cool and every couple of days i turn them to make sure that the brandy diffuses throughout the whole cake.
Category:Almond Recipes
Category:Apricot Recipes
Category:Brandy Recipes
Category:Candied pineapple Recipes
Category:Christmas fruitcake Recipes
Category:Currant Recipes
Category:Dates Recipes
Category:Glace cherry Recipes
Category:Grape juice Recipes