Name: Traditional Fruitcakes
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 3 small cakes
Ingredients: 1 cup (250 ml) mixed candied fruit; 1/2 cup (125 ml) red candied cherries, pitted; 1/2 cup (125 ml) dried dates, pitted and halved; 1/2 cup (125 ml) raisins; 1/2 cup (125 ml) dried cranberries; 1/2 cup (125 ml) pecan halves; 1/2 cup (125 ml) blanched (or not) almonds; 3/4 cup (180 ml) unbleached all-purpose flour; 1/4 teaspoon (1 ml) baking soda; 1/4 teaspoon (1 ml) salt; 1/4 teaspoon (1 ml) ground cinnamon; 1/4 teaspoon (1 ml) ground nutmeg; 1/2 cup (125 ml) unsalted butter, softened; 1/2 cup (125 ml) brown sugar; 2 eggs; 1 cup (250 ml) Brandy or Grand Marnier, approximately

Preparation

Fruit and nuts

In a bowl, combine all ingredients. Set aside.

Cakes

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter three 15 x 7.5-cm (6 x 3-inch) loaf pans and line with a strip of parchment paper, letting it hang over both sides.
In a bowl, combine flour, baking soda, salt and spices. Set aside.
In another bowl, cream butter and brown sugar with an electric mixer. Add eggs, one at a time, beating until smooth. At low speed, add dry ingredients.
With a spatula, stir fruit and nut mixture into batter. Spread in pans and bake for 40 to 45 minutes or until a toothpick inserted in the centre of a cake come out clean. Let cool. Remove from pans and let completely cool on a wire rack.
Brush cake with 30 ml (2 tablespoons) of Brandy or Grand Marnier. Repeat twice a week for one month. Keep in a cool area in a sealable container or bag until ready to serve.
Slice cakes thinly.