“Mom's Christmas Fruitcake”
Description from Kaydee: Two to three months before Christmas, my Mom would make the most delicious dark brown fruitcake, bursting with juicy fruit and nuts. My favourite part of making this cake was the night before -- we would mix the fruit -- red and green cherries, pineapple, dark and golden raisins, the peal of oranges, lemons and limes and soak it all in brandy. This would sit overnight to marinate. The next day we would mix the fragrant spices of cinnamon, nutmeg, allspice, cloves and ginger. The spices were mixed with pecans and almonds, the marinated fruit and eggs and mixed with just enough sugar and flour to hold the batter together. After many hours in the oven, the dark, sweet, spicy cake, glistening with fruit and nuts was carefully wrapped with cheesecloth soaked in brandy and placed in a container for protection. Each week it would be bathed with more brandy -- until Christmas when we would finally get to enjoy its delicious goodness. So, how can you not like fruitcake? -- It's the best!
(When I was married, the traditional wedding cake was a fruitcake. Mom baked mine, using the same Christmas recipe. We saved the top layer -- to have at our 1st child's baptism. As it turned out, we didn't have any children. Last year, when replacing the freezer, I finally threw out the top layer of the wedding cake. It had been in the freezer for 32 years!)
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