Ingredients:
▢½ cup butter
▢½ cup sugar
▢3 eggs
▢1 cup flour (divided)
▢⅛ teaspoon nutmeg
▢½ teaspoon cinnamon
▢¼ cup brandy (divided)
▢1 cup chopped nuts (I recommend pecans)
▢1 cup raisins
▢½ cup candied pineapple (cut in small pieces)
▢8 ounces dates (chopped small)
▢½ cup candied cherries
Instructions:
Cream butter in a large bowl then add sugar gradually and cream until smooth.
Add eggs, one at a time, beating well after each.
Sift ¾ cup flour with spices. Add alternately with 2 tablespoon brandy to creamed mixture.
Dredge fruit and nuts with remaining flour. Add floured fruit to batter, mix well.
Pour batter into a pan lined with waxed paper.
Bake at 300⁰ for 90 minutes. The fruitcake is done when the top is golden brown and the interior is moist but no longer doughy.
Remove from oven and baste with remaining 2 tablespoons brandy and let cool on a wire rack.
Store in an airtight container in the refrigerator and baste weekly with brandy for a month.
