James Beards Mothers Fruitcake

Recipe Ingredients

4 3/8 oz	124g	Glace cherries
3 1/8 oz	88g	Glace apricot
1/2 lb	227g / 8oz	Glace pineapple
4 3/8 oz	124g	Mixed peel
2/3 lb	302g / 10oz	Raisins
4 3/8 oz	124g	Sultanas
4 3/8 oz	124g	Currants
1/3 cup	78ml	Brandy
3 1/8 oz	88g	Pecans
1/4 cup	15g / 0.5oz	Flour
3 1/8 oz	88g	Butter
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	80g / 2.8oz	Soft brown sugar
3 cups	594g / 20oz	Eggs (large)
1 5/8 oz	46g	Grated dark chocolate
1 tablespoon	15ml	Brandy
1/2 cup	31g / 1.1oz	Flour
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Nutmeg
1		Ground cloves
1/2 teaspoon	2.5ml	Baking powder

Recipe Instructions

Place cherries, apricots, pineapple, peel, raisins, sultanas, currants in a bowl. Marinate in brandy 2 days stirring occasionally. Add nuts and 1/4 cup of flour, stir well.

Cream butter with two sugars add eggs mixing well between each. Add chocolate and brandy. Sift in flour, cinnamon, nutmeg, cloves, baking powder.

Add fruit mix and blend thoroughly. Pour into tin, hollow the centre, bake 150F 2 1/2 to 3 hours.

Paint with brandy and store at least two months to mature.

Source:
Cooking Live Show #CL8852

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