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Title: Jane Benet's Fruitcake
Categories: Cakes
Yield: 17 Pounds

3 c Blanched almonds (1 lb)
2 c Pecans (1/2 lb)
1 c Walnuts (1/4 lb)
1 c Citron (1 lb); shredded
1 c Lemon peel (1/2 lb)
1 c Orange peel (1/2 lb)
1 c Candied pineapple (1/2 lb)
2 c Candied cherries (1 lb)
6 c Seedless raisins (2 lb); up
-to 7 c
2 c Dried figs (1 lb)
2 c Dates (1 lb); pitted
3 c Dried currants (1 lb); up
-to 3-1/2 c
1/2 c Brandy; plus more for
-pouring on top
8 oz Blackberry jam; up to 10 oz
4 ts Ground cinnamon
1/2 ts Ground allspice
2 ts Ground nutmeg
1/2 ts Ground cloves
2 c Butter; room temperature
1 lb Brown sugar
1 c Molasses
12 Eggs; beaten until foamy
3 1/2 c All-purpose flour (1 lb);
-up to 4 c
2 ts Salt
Whole blanched almonds and
-candied cherries; for
-garnish

Leila's note: Every year my sister-in-law Debbie makes this fruitcake
for the Christmas holidays. In 1998 we had such a cold long rainy
spring that she threatened to break out the Christmas decorations for
Memorial Day weekend. She brought a pound of this fruitcake to the
May 30th rec.food.cooking BBQ picnic. The cake had been soaking in
brandy for seven months. It was fabulously rich and tasty, and the
crowd devoured it. Moral: start your fruitcake early.

Preheat the oven to 275 or 300°F. Chop the nuts and fruits (grind the
dates and figs--they're very sticky) and combine them in a bowl. Add
the brandy, jam and spices; mix well. Cream the butter, add the
sugar, molasses and beaten eggs; mix thoroughly. Add the flour and
salt and mix to a batter consistency.

Pour over the fruit mixture and stir to combine. A little more flour
may be needed, or a little more brandy. What dough there is should be
fairly stiff, not runny.

Grease pans well, then line with heavy waxed or parchment paper. Fill
the pans three fourths full and bake until a straw comes out clean
(probably from 2 to 3 hours, depending on sizes). Have a pan of hot
water in the bottom of the oven for moisture during baking.

When done, turn out the cakes onto racks to cool. Pour a little brandy
slowly over the top of each one. In 15 minutes, invert onto waxed
paper, remove the baking paper and pour more brandy slowly over each
cake. This must be done gradually, but a warm cake absorbs the liquid
much better than a cold one. When completely cool, wrap the cakes
well and store in airtight containers for at least 1 month before
slicing.

Recipe by The San Francisco Chronicle Cookbook by Jane Benet

Recipe FROM: <https://web.archive.org/web/20170327134227/
http://recfoodcooking.org/sigs/Leila/Jane Benet's Fruitcake.html>

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