Christmas Fruitcake

Ingredients

• 1/4 cup margarine, melted
• 1/2 cup brown sugar, packed
• 1/4 cup light syrup
• 2 eggs (about 1/3 cup)
• 1/4 cup orange concentrate
• 1/4 cup molasses
• 2 tablespoons brandy
• 1 1/8 cup flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/8 teaspoon allspice
• 3 teaspoons glazed cherries
• 2 cups glazed fruits
• 1 cup raisins or sultanas
• 1/2 cup pitted dates
• 1 cup toasted almonds or cashews
• 1 cup pili nuts
• 1/2 cup brandy

Steps

1. 1

   In a non-reactive bowl, combine dried fruits, nuts, and the 1/2 cup brandy. Soak overnight.

2. 2

   Preheat oven to 300 F to 325 F.

3. 3

   Lightly grease sides and bottom of three 6 x 3 x 2 loaf pans with shortening and line with parchment paper or brown baking paper. Set aside.

4. 4

   In another bowl, combine margarine, sugar, syrup, eggs, orange concentrate, molasses, and 2 tablespoons brandy. With an electric mixer, beat until well blended.

5. 5

   Add flour, baking powder, salt, nutmeg, and allspice. Beat until well-blended.

6. 6

   Add 1/2 the fruit and nut mixture and stir to combine.

7. 7

   Pour batter into prepared loaf pans until they are 2/3 full. Spoon the remaining half of the fruit and nut mixture over the batter. Decorate with glazed cherries.

8. 8

   Place the pans in the preheated oven. Place a separate pan of water in the oven on a rack underneath the fruitcake.

9. 9

   Bake for 1 1/2 to 2 hours or until a toothpick inserted in the center comes out clean.

10. 10

    Remove from oven, place on a wire rack, and allow to cool for about 5 minutes.

11. 11

    Carefully lift the fruitcakes from baking pans and let cool completely.

12. 12

    Brush all sides with brandy or rum.

13. 13

    Wrap with muslin or cheesecloth and store at room temperature in a styrofoam box or tin can.

14. 14

    Brush fruitcake with brandy every week for four weeks, then every two weeks.