sent in by our viewer Leigh Ann Seller Robb

Fruit:

1  1/2 cups golden raisins — about 6 oz

4 oz diced candied citron peel

8 oz candied red cherries

4 oz candied green cherries

8 oz candied yellow pineapple

1/4 cup each of brandy and Amaretto

or 1/2 cup brandy

Cake:

1/2 cup all-purpose flour

4 oz whole blanched almonds

1/2 cup each butter and shortening

1 cup granulated sugar

4 eggs

1 teaspoon almond flavouring — (1 to 2)

2  1/2/cups all purpose flour

1/4 cup each of brandy & Amaretto

or 1/4;cup brandy

1/4 cup milk

2 oz ground almonds — (1/2 cup)

Day 1: Place raisins, peel and whole cherries in a large bowl. Cut pineapple into 1/2 pieces and add. Pour 1/4:cup each of brandy and Amaretto over top. Mix thoroughly, cover and leave overnight.

Day 2: Preheat oven to 275. Grease a 6 1/2 and a 5″ round fruit cake pan, or any suitable baking pans that will hold at least 11 1/2 cups batter. Line the pans with heavy brown paper and grease the paper. Sprinkle 1/3 cup flour over the fruit mixture, and toss to coat fruit. Mix in whole nuts.

Place 1/2 cup each of butter & shortening in a large mixing bowl. Beat together until creamy. Gradually beat in the sugar, eggs, then the flavourings. Add 1 teaspoon almond flavouring if you’ve added almond liqueur or 2 teaspoons if you’ve only added brandy. Add about 3/4 cup of flour, beating just until mixed. Beat in the brandy & Amaretto. Add another 3/4 cup of flour, beating just until mixed. Beat in the milk and remaining 3/4 cup flour. Then stir in the almonds. Pour over the fruit and nut mixture and stir until combined.

Turn into the prepared cake pans and smooth the top. Place a pan containing water on the bottom rack of the oven. Bake cakes in the centre of preheated oven for 2 – 3 hours. Remove from oven, let cool in pans on a rack for 15 – 20 minutes. Then remove from the pans & peel off paper. Cool completely.

Wrap cakes in cheesecloth moistened with brandy and store in a tightly covered container or overwrap with foil.