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From: jbf@druky.UUCP
Newsgroups: net.cooks
Subject: Fruitcake (no candies!)
Message-ID: <599@druky.UUCP>
Date: Thu, 13-Oct-83 11:16:03 EDT
Article-I.D.: druky.599
Posted: Thu Oct 13 11:16:03 1983
Date-Received: Fri, 14-Oct-83 06:21:57 EDT
Organization: AT&T Information Systems, Denver
Lines: 60



                         BRANDIED  FRUITCAKE

       The ingredients:

       1.5 c. golden raisins                   .75 t. nutmeg
       2   c. chopped dried apricots           .5  t. cinnamon
       2   c. chopped pecans                   .5  t. ground cloves
       2   c. chopped dried figs               .5  t. ground cardamon
       1.5 c. chopped dates                     6  eggs
       1   c. chopped dried pineapple          .c. honey
       1.5 c. w.w. pastry flour                 1  c. dry white wine
       1.5 c. unbleached white flour           .5  t. baking soda
       1.5 t. baking powder                     2  T. water
       1   c. butter, chilled

       The process:

       1.  In a large bowl combine dried fruits and pecans.

       2.  In another bowl, sift together flours, baking powder
           and spices; work in butter with a pastry blender or
           two knives to the consistency of coarse cornmeal.

       3.  Add flour mixture to fruit mixture and toss together
           until the fruit bits are coated and separated.

       4.  Beat eggs and honey until creamy, stir in wine.
           Dissolve the baking soda in water and stir that in
           also.

       5.  Combine fruit with egg mixture and stir together
           thoroughly.

       6.  Butter 6 small loaf pans (7.5" x 3.5") or fewer larger
           pans; line with waxed paper.

       7.  Divide batter in pans, smooth down.  You may decorate
           with pecan halves in a design on the top if you like.

       8.  Bake at 275 F. for 2 hours or slightly longer until
           browned and toothpick inserted near the center comes
           out clean.

       9.  Allow to cool, remove from pans and peel off paper.

      10.  Wrap each cake in several layers of cheesecloth and
           soak the cloth with as much brandy as it will absorb.
           Wrap again securely with foil or plastic to keep
           moisture in.

      11.  Put away in a cool place for 2 weeks, then check.  If
           the cheesecloth is dry, drizzle with brandy.  Replace
           with foil and wait another 2 weeks or as long as you
           like.  The longer stored, the better the flavor.

      Credit where credit is due:  Recipe by Kathleen Bellicchi.
      Printed in the November, 1982 newsletter of the Terrasini
      Market, Boulder, Colorado.