Brandied Fruit Cakes

Description
I take the whole amount of fruit (10 cups) and make a nice looking mixture. I don't necessarily use the amounts shown. If the candied fruit is on sale, i just use more of it than the raisins. I still end up with the 10 cups, but it is usually more of the fruit mix and candied pineapple. The almonds I use are the slivered ones. Easier to work with. The original recipe called for brandy or grape juice, but I found that if you substitute the orange juice concentrate, it has a nicer flavour.

I have never had this recipe fail me. I am asked for it by most of my family members as I send them for presents at Christmas. I have tried other recipes, but this one has the moistest results I have found.

Ingredients

 * 4½ cups raisins
 * 2¼ cups currants
 * ½ lbs soft butter or margarine
 * ½ lbs soft shortening
 * 2 cups sugar
 * 1 tbsp vanilla extract
 * 1 tbsp almond extract
 * 12 eggs
 * 1 cup orange juice concentrate (not thawed)
 * ½ cup honey
 * 4½ cups unsifted all purpose flour
 * 2 tsp baking powder
 * 1 tsp baking soda
 * 1 tsp salt
 * 1 tsp nutmeg
 * ½ tsp cloves (ground)
 * 1 cup pitted dates, cut up
 * 2¼ cups candied cherries
 * 1 cup blanched almonds, halved

Directions

 * 1) Use 2 tube pans 10x4 each, or 5 loaf pans.
 * 2) Line pans with 2-3 thicknesses of brown paper or 1 thickness of heavy foil; grease well with unsalted shortening.
 * 3) I use lard to grease and don't need to line with paper.
 * 4) Wash raisins and currants and dry thoroughly between paper towels.
 * 5) Beat butter and shortening together very thoroughly; when smooth and fluffy, add sugar gradually, beating continuously.
 * 6) Blend in vanilla and almond extract.
 * 7) Add eggs, one at a time, beating after each addition.
 * 8) Beat in orange juice and honey.
 * 9) This may cause the batter to appear separated, but it will not affect results.
 * 10) Sift together remaining dry ingredients.
 * 11) Mix prepared fruits and almonds in large mixing bowl; add sifted dry ingredients, and mix well to coat pieces.
 * 12) Scrape egg and butter mixture into bowl, and, using hands, combine very thoroughly.
 * 13) Fill each pan ¾ full.
 * 14) Preheat oven to 275°F.
 * 15) Bake cakes 1½ to 3½ hours, depending on size of pans used.
 * 16) After first hour or so, place pan of water on bottom of oven to prevent cakes from drying out.
 * 17) When cakes test done, remove from oven, and let pans stand on racks until cakes are completely cooled.
 * 18) Remove from pans, and peel of paper linings.
 * 19) Let ripen 4 – 5 weeks before serving.
 * 20) This recipe makes dark moist cake, rich with fruits and mingled flavors of spices, honey, and the like.
 * 21) If desired, recipe may be halved with good results.
 * 22) When they come out of the oven, i let them sit for a few minutes and then take them out of the pans while still fairly hot.
 * 23) Let them cool for maybe 15-20 minutes and then pack them while still warm.
 * 24) I pour ¼ to ½ cup brandy (apricot, orange, or cherry) onto the cakes, wrap in double thickness of handy wrap, then wrap in tin foil securely.
 * 25) I then store them in the basement where it is cool and every couple of days i turn them to make sure that the brandy diffuses throughout the whole cake.