Tea Fruitcake

1. 1

   In a medium sized bowl mix together the raisins, currants, cherries, apricots, walnuts, lemon zest and brandy.

2. 2

   Cover and allow to macerate, covered in the refrigerator for at least 24 hours and up to 7 days, stirring occasionally.

3. 3

   Drain off any excess liquid before making batter.

4. 4

   Preheat oven to 350 degrees F. Butter and flour two 9 by 5-inch loaf pans.

5. 5

   In an electric mixer cream the butter and the brown sugar until light and fluffy.

6. 6

   Add the eggs one at a time and beat well.

7. 7

   Sift together the dry ingredients and toss 1/2-cup of this mixture with the fruits.

8. 8

   Add the remainder of the dry ingredients in 2 batches to the butter mixture, alternating with the orange juice and brandy.

9. 9

   Beat until incorporated.

10. 10

    Fold in the floured fruits and spoon batter equally into the prepared pans.

11. 11

    Bake for 1 hour 15 minutes to 1 hour and a half or until a toothpick inserted comes out clean.

No additional tips available.