Cake Recipes

Fruitcake

Makes one 10-inch cake or 2 loaves

1 cup butter or margarine, 
softened
2-1/4 cups sugar
6 eggs
3 Tablespoon brandy flavoring
4 cups all purpose flour
1/2 teaspoon baking powder
1-1/2 teaspoon salt
1-1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1-1/2 lb coarsely chopped pecans
  (about 6 cups)
1-1/2 lb mixed candied 
fruit and peel 
  (about 4 cups)
15 ounce package golden raisins
honey
Additional candied fruit and nuts, 
optional

Cream butter and sugar
until light and fluffy.
Add eggs, one at a time,
beating well after additions;
stir in brandy flavoring.
Combine dry ingredients, pecans,
candied fruit, and raisins;
mix well.
Add fruit mixture to creamed mixture,
blending well.
Spoon batter into a well-greased
10-inch tube pan
or two 9x5x3 inch loaf pans
lined with brown paper.
Bake at 275 degrees
for 2-1/2 to 3 hours.
Brush top with honey 30 minutes
before cake is done;
then decorate top with additional
candied fruit and nuts, if desired.
Remove from oven when cake tests done;
when completely cool,
wrap cake tightly in aluminum foil.
Store several weeks
to allow flavors to mellow.

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