Light Old Fashioned Fruit Cake
Martha 11-05
Ann Pate’s recipe
Sift together. . .
4 cups all purpose flour
½ tsp. baking powder
1 ½ tsp. salt
1 ½ tsp. cinnamon
1 tsp. nutmeg
Add . . .
1 ½ lbs. chopped pecans
1 lb. Candied cherries (½ red & ½ green) (Slice cherries in half or quarter)
1 lb. Golden raisins
Small container of the mixed candied fruit
Mix until fruit and nuts are well coated with flour
Cream . . .
1 cup butter
Gradually add 2 ½ cups sugar, cream until light and fluffy
Add 6 eggs, beating well after adding each
Add 3 tbsp. brandy flavoring
Add fruit mixture, mix well
Oil a tube pan well, line the pan with wax paper. Pour mixture into pan
Bake at 275 for 3 hours
Remove to wire rack
When cake is done baste cake with Karo White Corn Syrup (use basting brush) maybe about ¼ - ½ cup - eyeball it. Will be like icing.
After cooled, baste with approximately 1 cup of brandy.
Store in an airtight container in refrigerator. Will keep for months.
