Brandied Fruit Cakes

Ingredients

 * 4 1/2 cup Raisins
 * 2 1/4 cup currants
 * 1/2 lbs Soft butter or margarine
 * 1/2 lbs Soft shortening
 * 2 cup Sugar
 * 1 tbsp vanilla extract
 * 1 tbsp almond extract
 * 12 eggs
 * 1 cup orange juice concentrate (not thawed)
 * 1/2 cup Honey
 * 4 1/2 cup Unsifted all purpose flour
 * 2 tsp baking powder
 * 1 tsp baking soda
 * 1 tsp salt
 * 1 tsp nutmeg
 * 1/2 tsp Cloves (ground)
 * 1 cup Pitted dates, cut up
 * 2 1/4 cup Candied cherries
 * 1 cup blanched almonds, halved

Directions

 * 1) Note: i take the whole amount of fruit (10 cups) and make a nice looking mixture.
 * 2) I don't necessarily use the amounts shown.
 * 3) If the candied fruit is on sale, i just use more of it than the Raisins.
 * 4) I still end up with the 10 cups, but it is usually more of the fruit mix and candied pineapple.
 * 5) The almonds i use are the slivered ones.
 * 6) Easier to work with...
 * 7) 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.
 * 8) Use 2 tube pans 10x4 each, or 5 loaf pans.
 * 9) Line pans with 2-3 thicknesses of brown paper or 1 thickness of heavy foil; grease well with unsalted shortening.
 * 10) I use lard to grease and don't need to line with paper
 * 11) Wash Raisins and currants and dry thoroughly between paper towels.
 * 12) Beat butter and shorteningtogether very thoroughly; when smooth and fluffy, add Sugar gradually, beating continuously.
 * 13) Blend in vanilla and almond extract.
 * 14) Add eggs, one at a time, beating after each addition.
 * 15) Beat in orange juice and honey.
 * 16) This may cause the batter to appear separated, but it will not affect results.
 * 17) Sift together remaining dry ingredients.
 * 18) Mix prepared fruits and almonds in large mixing bowl; add sifted dry ingredients, and mix well to coat pieces.
 * 19) Scrape egg and butter mixture into bowl, and, using hands, combine very thoroughly.
 * 20) Fill each pan ¾ full.
 * 21) Preheat oven to 275°F.
 * 22) Bake cakes 1-½ to 3-½ hours, depending on size of pans used.
 * 23) After first hour or so, place pan of water on bottom of oven to prevent cakes from drying out.
 * 24) When cakes test done, remove from oven, and let pans stand on racks until cakes are completely cooled.
 * 25) Remove from pans, and peel of paper linings.
 * 26) Let ripen 4-5 weeks before serving.<BR>
 * 27) This recipe makes dark moist cake, rich with fruits and mingled flavors of spices, honey, and the like.<BR>
 * 28) If desired, recipe may be halved with good results.<BR>
 * 29) 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.<BR>
 * 30) Let them cool for maybe 15-20 minutes and then pack them while still warm.<BR>
 * 31) 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.<BR>
 * 32) 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.<BR>
 * 33) I have never had this recipe fail me.<BR>
 * 34) I am asked for it by most of my family members as i send them for presents at christmas.<BR>
 * 35) I have tried other recipes, but this one has the moistest results i have found.