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1
Use the same liquor for soaking which you use in the cake.
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2
A couple of hrs or possibly up to 2 days before preparing fruitcake, place dark raisins, golden brown raisins, currants, orange and lemon peel, cherries and dates in a large bowl.
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3
Toss with warm brandy, rum or possibly whiskey, cover and set aside.
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4
Blend butter with granulated and brown sugars in large bowl, then blend in Large eggs and honey.
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5
Mix in flour, salt, baking pwdr, cinnamon, nutmeg and cloves, then mix in fruit and nuts.
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6
Make sure bottom of batter is well blended.
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7
Line 2 (9- by 5-inch) loaf pans with parchment paper and spray with nonstick cooking spray.
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8
Spoon batter into prepared pans.
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9
Garnish top of cake with extra cherries, if you like.
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10
Place on baking sheet (this protects bottom of cakes from baking more than tops) and bake at 325 degrees till browned, toothpick inserted in middle comes out clean and cake springs back when lightly touched, 2 1/2 hrs.
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11
If tops are baking faster than interior, cover tops with foil and reduce heat to 300 degrees.
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12
Let cakes rest in pans 15 min before removing to rack to cold completely.
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13
Slice or possibly soak.
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14
Soaking Instructions: Let cakes cold completely, then poke holes all over cake surfaces with a cake tester or possibly long skewer.
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15
Soak large cheesecloths in soaking liquid and wrap them around cakes, covering completely.
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16
Wrap cakes in plastic and then clean tea towels, and place them in cake tins.
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17
You can also place loaves in resealable plastic bags and seal them part way.
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18
Refresh alcohol once a week or possibly whenever you notice cheesecloth is dry out.
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19
This recipe yields 24 servings.
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20
NOTES :
