Recipe: Mrs. Maus' Fruitcake (repost)

Title: Mrs. Maus's Fruitcake

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Posted by: Carol S. on Wednesday November 25th 1998 07:01:03 PM

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Mrs. Maus' Fruitcake
1 lb (4 sticks) butter at room temp.
2 Cups sugar
12 eggs
6 lbs candied fruits & fresh nuts
1/2 Cup molasses
2-1/2 Cups all purpose flour
2 Tbsp allspice

Glaze:
1 Cup apricot jam
1/3 Cup brandy

Whole dried apricots, pecan halves or garnish

Preheat ove 275 F. Butter two 9x5x3" loaf pans. line with parchment paper, butter again and flour. Cream butter & sugr until creamy & light. Add eggs one at a time, beating the batter until fluffy. Stir in thr fruits, nuts, molasses, blending well. Sift flour with the allspice and stir into the batter cup by cup until well mixed. Spoon into the prepared pans. Set pans in a shallow pan with 1-1/2 to 2 inches hot water. Bake for 3 to 3-1/2 hrs, until a cake tester comes out clean. Cool in the pans on a cake rack. Remove the cakes from the pans & carefully peel away the parchment.
To Make the Glaze: Strain the jam and heat with the brandy over medium heat until melted. Strain & brush the glaze over the cakes. Decorate the tops of the cakes with dried apricots and pecan halves and brush again with the glaze. Serve very thin slices.
Note: to store the cakes, allow the glaze to harden then wrap in cellophane. Store in a cool dry place