Yuletide dark fruit cake
Instructions:
1 (10 ounce) jar grape jelly, 1 (16 ounce) can pitted sour cherries, drained, 1 2/3 cups chopped dates, 1 cup softened butter, 1 tablespoon cinnamon, 1 tablespoon vanilla extract, 1 teaspoon allspice, 1 teaspoon baking powder, 1 teaspoon cloves, 1 teaspoon nutmeg, 1/2 cup honey, 1/2 cup plus 2 tablespoons brandy, 1/2 teaspoon baking soda, 2 cups dark seedless raisins, 2 cups firmly packed brown sugar, sieved, 3/4 cup diced candied lemon peel, 3/4 cup diced candied orange peel, 3/4 cup diced citron, 4 cups chopped pecans, 4 cups halved candied cherries, 5 cups sifted all-purpose flour, 6 cups slivered candied pineapple, 7 eggs.
Combine fruits, honey, vanilla extract and brandy; cover; soak for two to three days.Add nuts to soaked fruit mixture; mix well, then set aside.Cream butter; add sugar, then cream again. Beat in eggs two at a time. Add sifted dry ingredients. Stir in jelly; blend. Pour batter over fruit-nut mixture; mix well. Pour into 2 prepared 10 x 4-inch tube pans. Bake at 250 degrees F for 3 hours and 50 minutes to 4 hours. Cool completely; remove from pans. Enjoy Yuletide dark fruit cake!
Combine fruits, honey, vanilla extract and brandy; cover; soak for two to three days.Add nuts to soaked fruit mixture; mix well, then set aside.Cream butter; add sugar, then cream again. Beat in eggs two at a time. Add sifted dry ingredients. Stir in jelly; blend. Pour batter over fruit-nut mixture; mix well. Pour into 2 prepared 10 x 4-inch tube pans. Bake at 250 degrees F for 3 hours and 50 minutes to 4 hours. Cool completely; remove from pans. Enjoy Yuletide dark fruit cake!