Dwynette's Same Day Fruit Cake

We live in times that pressure us. This recipe for fruit cake that is ready in a hurry is a salvation to busy people.

• 1 pound currants
• 1 pound raisins
• 1 pound prunes
• 1 tin pineapple tidbits with liquid
• 1 (16 ounce) bottle maraschino cherries with liquid
• 1/2 pound mixed peel
• pound dates
• 1/4 pound almonds, chopped
• pound walnuts chopped
• 1 tablespoon cinnamon
• 1 teaspoon clove
• 1 to 2 cups rum
• 1 to 2 cups cherry brandy
• I bottle orange segments with liquid
• 2 teaspoons vanilla
• 4 cups flour
• 4 teaspoons baking powder
• 1 teaspoon ground cloves
• 1 pound butter (4 sticks) softened
• 1 3/4 cups sugar
• 9 large eggs
• 1/2 teaspoon salt
• 1 cup cognac/brandy

METHOD

Chop fruits coarsely in a blender or food processor using the liquid from the pineapple plus the rum and cherry brandy. Drain off excess liquid and set aside.

Sift together flour, baking powder, salt, cinnamon and cloves. Cream together butter and sugar until mixture is light. Add the eggs, one at a time until blended. Stir in dry ingredients gradually into egg and butter batter. Add fruit mixture slowly ensuring all fruit are well blended in. Check batter consistency and adjust by adding more flour if necessary. Stand the mixing spoon in the middle of the batter. The spoon should stand on its own.

Pour batter into well greased and floured tins. Cook in preheated 250F oven for 2 1/2 - 3 hours or until a tester inserted in center of cake comes out clean.

Pour extra liquid from fruit blend and any leftover rum or cherry brandy, plus the cognac over the hot cakes. Cool for 24 hours in tins. When cool, moisten generously with cognac, remove from tins, and wrap in saran wrap followed by aluminum foil.

Yield: I Fruit cake

Contributor: Dwynette Eversley

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