Ingredients
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2 cups butter
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8 eggs
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5 cups flour
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1/2 teaspoon nutmeg
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1/2 teaspoon mace
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1/2 teaspoon cinnamon
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1 teaspoon almond extract
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1 1/2 lbs light raisins
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4 cups pecans
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2 cups white sugar
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 teaspoon vanilla
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1/2 cup honey
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1/2 cup brandy, plus extra for basting
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4 lbs mixed candied fruit (cherries, pineapple, etc)
Instructions
- Combine fruit, raisins and pecans in a bowl.
- Stir in 1 cup flour.
- Cream butter, sugar, spices and eggs until light.
- Combine remaining flour, salt and baking powder.
- Combine honey, vanilla, almond extract and brandy; blend well.
- Alternately add flour mixture and honey mixture to the butter mixture, beating well after each addition.
- Stir in fruit-nut mixture.
- Spoon into pans-batter should be too stiff to pour.
- Bake at 250º for two hours, until toothpick inserted in center comes out clean.
- While still hot, spoon 2 tablespoons of brandy over each cake.
- When cool, cover with foil; let stand in cool place for at least two weeks; every 3 days pour one tablespoon brandy over each.