When I was young(er), Mom made fruit cakes each year for the holiday seasonShe would shop for the ingredients after the holidays each year after the stores began clearing the candied fruits and such outAs best I can remember, she would generally start making the cakes around February, but never served them until ThanksgivingAs is the case so many times, Mom passed before anyone thought to ask for the recipe, and no recipe was ever found.I know the cakes had candied fruits, nuts -it was a dark batter- after baking she would wrap the cakes in cloth/ plastic aluminum foil, then place them in a cool dark location in the house- I'm not sure of the frequency, but she would pull them out to check and administer a little rum as needed.The recipes that I have come across generally allow two or three days for the flavors combine (mature), so am leery to use such recipes for something that will mature for months.
This is just too longWhy don't you start the problem and ask for specific help on one part or another if necessary.
4 cups Unbleached All-Purpose Flour 1/2 teaspoon baking powder 1 teaspoon nutmeg 1 1/2 teaspoons cinnamon 1 1/2 teaspoons salt 1 1/2 pounds pecan halves 1 1/2 pounds whole candied cherries (or 3/4 pound each cherries and chopped candied pineapple - this is our choice) 1 pound golden or purple raisins (optional) 1 cup (2 sticks, 8 ounces) unsalted butter 2 1/4 cups (15 3/4 ounces) sugar 6 large eggs 1/4 cup (2 ounces) brandy or rum Preheat your oven to a 275°FGrease and flour a 10-inch tube pan, two 9 x 5-inch bread pans, four 1-pound coffee cans (the wide, short kind) or 8 small bread pans In a very large mixing bowl, mix together the flour, salt, and spicesAdd the nuts and fruit, mixing until they are well coated In a second bowl, cream the butter and sugar until they are light and fluffyAdd the eggs, one at a time, beating the mixture thoroughly after each additionStir in the brandy or rum Stir the wet ingredients into the dry and mix only until they are well combinedFill whichever pan you use 2/3 full and bake for about 1 1/2 to 2 hours, depending on the size of your pans After you remove the cakes from the oven, let them cool in their pans for 15 minutesAfter this rest, remove the cake from its pan and immediately sprinkle brandy or rum over them; then let them cool completelyWrap in plastic wrap and then aluminum foilStore in a cool place to let the flavors mellow and matureYou can sprinkle a few drops of brandy or rum over them every few days during the storage period if you wishThe alcohol evaporates and leaves only flavor These fruitcakes will last for months if you can keep them that long.
