Old Fashioned Light 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 pound coarsely chopped pecans (about 6 cups)
1 1/2 pound 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.