Aunt Nancy's Fruit Cake
As a child I can remember going to my aunt Nancy’s house around the Holidays and she would always have a fresh homemade fruit cake sitting on the kitchen counter, which was one of my favorites. I have tried for years to locate a copy of her recipe. Like a lot of other things we didn’t record, I fear it is lost forever. I have tried to re-create her recipe and the following is as close as I can come. Mom and I have been baking these since 2008. In 2008 we baked and ate 3 of these. One of them was consumed in just over a week. If you like fruit cake, try this one - we love it.
Put in a large bowl and let set over night, stirring every couple hours: 8 0z. each: Candied Fruit Cake Mix, Pineapple Wedges assorted colors, red and green Candied Cherries, 1 cup dates, 1 cup figs, 1 cup whole pecans, 2 cups raisins, 1 cup of brandy. (Bourbon or Rum may be substituted).
Measure into a large mixing bowl:
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup packed light brown sugar
½ cup butter softened
5 eggs
2 tablespoons dark molasses
1 teaspoon ground cinnamon
1 teaspoon ground cloves
½ teaspoon baking soda
Beat at low speed until blended; beat at high speed 3 minutes, scraping bowl occasionally. Stir in fruit mixture. Spread mixture evenly into either 1 tube pan or 2 loaf pans, greased. Bake in pre-heated 250-degree oven until toothpick inserted in center of cake comes out clean. About 3 hours. Cool on wire rack. After cooling place in a sealed cake pan. Drizzle top of cake with brandy to keep moist. Remember- fruit cake improves with age.