3 cups seedless raisins (mixed black & yellow)
3 cups chopped dates
2 cups chopped walnuts
1 cup sherry (or a little more, depending on how dry the fruit is)
1 lb dried fruit, chopped (any you like—tangy is good; we use tart cherries, prunes, apricots; roughly 2 cups total)
Combine the above in a large bowl and marinate overnight.
1 cup soft butter
1 cup brown sugar
Cream together in a separate bowl.
4 eggs
Add one at a time to the sugar mixture, beating well.
Then add to the fruit mixture.
Combine:
- 2 cups flour
- 1 tsp cinnamon
- 1 tsp cloves (we use a generous interpretation; we also add cardamom and ginger)
- Pinch of salt
- Pinch of baking soda
Add to fruit mixture and mix well.
Brandy
This makes enough for two wax (parchment)-paper–lined medium loaf pans (9½ × 5½ × 2½ inches).
Place a pan of water on the floor of the oven.
Bake at 275°F for 2+ hours—check with a toothpick. (The top starts to crack when done.)
When done, remove from pans while still warm and brush with warm glaze (or skip this—it’s still good with just the brandy).
Glaze:
½ cup brown sugar
⅓ cup light corn syrup
⅓ cup water
2 Tbsp lemon juice
Boil for 2 minutes (makes plenty of glaze).
(You can also use just lemon juice and brandy instead of glaze—it’s very nice.)
When cool, sprinkle about 1 Tbsp brandy on top of each loaf.
Repeat this every week or so (this fruitcake is very tasty with coffee—we find it doesn’t last long in our house).
Wrap in aluminum foil to store.
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