- 2 1/4 cups pecans, chopped
- 1 3/4 cups almonds, blanched, slivered and toasted
- 1 package (15 oz.) dark, seedless raisins
- 1 cup currants
- 1 cup candied pineapple, chopped
- 1 cup candied cherries
- 1/2 cup candied orange peel, chopped
- 1/2 cup candied citron, chopped
- 2 cups all-purpose flour, divided
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon mace
- 1/4 teaspoon ground cloves
- 1 cup firmly packed C&H® Golden Brown Sugar
- 3/4 cup (1 1/2 sticks) butter or margarine, softened
- 5 eggs
- 2 teaspoons brandy extract
- 1/2 cup lemon juice
- brandy or orange juice
Preheat oven to 275°F. Grease 10-inch tube pan. Line with waxed paper; grease paper.
Combine nuts, raisins, currants, candied fruit and 1/2 cup flour in large mixing bowl; set aside.
Stir together remaining flour, cinnamon, baking soda, mace and ground cloves in medium bowl; set aside.
Beat brown sugar and butter in large bowl until light and fluffy. Add eggs and brandy extract, beating until well blended; add lemon juice. Gradually add flour mixture, beating until smooth. Stir in nut and fruit mixture. Pour into prepared pan.
Bake for 2 1/2 hours, or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 30 minutes; loosen edges. Remove cake from pan.
Wrap cake in brandy or orange juice-moistened cheesecloth. Overwrap in foil and store in refrigerator 2 to 8 weeks; remoisten cheesecloth about once a week, or as needed.
The magic mellowing of fruitcake takes place as it ages, wrapped in brandy-soaked cheesecloth. Be sure to use 100% cotton cheesecloth.