Recipe: Ultimate Fruit Cake for Brian and Terri

ULTIMATE FRUIT CAKE

8 ounces whole almonds
4 ounces slivered almonds
1 pound raisins
8 ounces currants
1 pound mixed peel
1 pound pitted dates
1 cup brandy, divided use
1 cup maraschino cherries, drained
1 pound crushed pineapple, drained
2 cups sugar
1 cup strawberry jam
4 cups flour, all purpose
2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1 pound butter, softened
2 1/4 cups sugar
12 large eggs

Combine the first 7 ingredients with 3/4 cup of the brandy and juice from drained cherries. Cover and let stand overnight.

The next day, cook pineapple and sugar until juice evaporates. Add jam, maraschino cherries and the remaining 1/4 cup brandy. Cool and add to fruit mixture.

Preheat oven to 275 degrees F. Grease and line molds with parchment paper.

Stir together flour, cinnamon, baking soda, salt, allspice, and ground cloves; set aside.

Beat butter and sugar. Beat in one egg at the time. Beat in flour and pineapple fruit mixture. Fill prepared pans 3/4 full.

Bake cakes at 275 degrees F. Test cakes with a cake tester.

Wrap in cheese cloth soaked in brandy.

Source: Chef de Cuisine