I clipped this recipe from somewhere years ago. Here’s what the preface said: “Of all the cakes we tested, this was the general favorite. Even fruitcake haters could be seen secretly sneaking a piece of this moist cake.”It makes four large loaf sized cakes which you can cut into smaller portions and give as gifts. It needs to age, so make it soon.
1 pound dried apricots, chopped
1 pound dates, chopped
1 pound golden raisins
1 pound red and green candied cherries
1 pound red and green candied pineapple
1 pound almonds, blanced, toasted and chopped
1 pound pecans, broken into pieces
4 cups flour
1 pound unsalted butter, softened
1 1/2 cups brown sugar, packed
1 1/2 cups granulated sugar
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground mace
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 cup brandy
1/4 cup rum
Juice and zest of two oranges
Juice and zest of two lemons
Thoroughly grease 4 ( 8 by 5 inch) loaf pans. Combine apricots, dates, raisins, candied cherries and pineapple, almonds and pecans in very large bowl. Mix in 1 cup flour to dredge mixture. Set aside.
Cream butter and sugars until light and fluffy. Add eggs, 1 at a time, beating after each addition.
Sift remaining flour with cloves, cinnamon, mace, baking soda and salt. Add to creamed mixture, alternately with rum, brandy, 1/4 cup Grand Marnier and fruit juices and zests
Fold into fruit/nut mixture. Pour into loaf pans. Bake at 300 F 2 1/2 to 3 hours, or until a wood pick inserted in center of cake comes out clean. (In my oven two hours was enough.)
Cool in pans 15 minutes. Remove from pans onto wire racks and let cool to room temperature. Moisten 4 pieces of cheesecloth, large enough to cover each loaf, with Grand Marnier and wrap around each loaf.
Wrap Grand Marnier soaked loaves in foil and refrigerate or store in cool place. The longer it sets, the better it gets. For added decadence, unwrap foil every now and then and sprinkle cakes with more Grand Marnier. By Christmas, you’ll have a delicious treat.