Fruitcake

1. 1

   Combine fruit, raisins and pecans in a bowl.

2. 2

   Stir in 1 cup flour.

3. 3

   Cream butter, sugar, spices and eggs until light.

4. 4

   Combine remaining flour, salt and baking powder.

5. 5

   Combine honey, vanilla, almond extract and brandy; blend well.

6. 6

   Alternately add flour mixture and honey mixture to the butter mixture, beating well after each addition.

7. 7

   Stir in fruit-nut mixture.

8. 8

   Spoon into pans-batter should be too stiff to pour.

9. 9

   Bake at 250u00b0 for two hours, until toothpick inserted in center comes out clean.

10. 10

    While still hot, spoon 2 tablespoons of brandy over each cake.

11. 11

    When cool, cover with foil; let stand in cool place for at least two weeks; every 3 days pour one tablespoon brandy over each.

* Per serving · 4 servings · Values may vary.

No additional tips available.