Christmas Fruit Cake recipe

[JOH]

The Christmas Fruit Cake is a fruit cake with a difference. Fruits and nuts, ground and soaked in a wonderful blend of liqueurs, make this fruit cake really special. I have a wonderful collection of special fruit cake recipes, and this fruit cake is one of my favorites. It is delicious, and I know that you will love it. So grab your apron, fire up the oven, and get ready to bake!


Ingredients:

* 1 1/2 lbs. mixed candied fruit
* 1 lb. glace red cherries
* 1 lb. raisins
* 1 lb. pitted prunes
* 1/2 lb. blanched almonds
* 2 cups Cherry Cordial liqueur
* 1/2 cup Amaretto liqueur
* 1/4 cup dark corn syrup
* 1 1/2 cups unsalted butter
* 1 1/4 cups firmly packed light brown sugar
* 8 large eggs
* 1 Tbs. vanilla essence
* 1 Tbs. almond essence
* 2 cups unsifted all-purpose flour
* 1/2 tsp. salt
* 2 tsp. baking powder
* 1 tsp. ground cinnamon
* 1 tsp. ground allspice
* 1/2 tsp. ground mace


Method:
All the fruits and nuts are grounded as finely as possible in a food grinder. Place the fruit/nut mixture in a large bowl. Add cherry cordial, amaretto and corn syrup. Mix well, cover and set aside for at least 1 week.

Baking day arrives!! Grease and line the base and sides of one 12" to 12" square or round baking pan with brown paper and grease well with shortening. Preheat the oven to 275°F (140°C). Cream together the butter and sugar until well blended. Add eggs, one at a time, beating after each addition. Add vanilla and almond essence. Sift the flour with the salt and spices and fold them into the butter and sugar mixture. Stir in the fruit mixture a little at a time until it is evenly blended. Spoon the cake mixture into the prepared pan.
Bake for approximately 2 hours until the cake is a rich brown color and feels firm to the touch. A cake tester inserted in the center should show no visible sign of raw batter though it may be sticky from the fruit. Be sure not to over bake! Leave to cool completely in the pan before turning out onto a wire rack. When the cake is cold, wrap it well in two layers of brandy soaked cheese- cloth. Wrap the moist cloth in plastic wrap then in silver foil or keep it in an airtight container, and store in a cool dry place. Periodically, brush more brandy or rum on the cheesecloth if it is dry.