Fruitcake

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 3/4 cup diced mixed candied fruits and peels, or snipped mixed dried fruit
• 1/2 cup raisins or snipped pitted dates
• 1/2 cup candied red or green cherries, quartered
• 1/2 cup chopped pecans, walnuts, or toasted slivered almonds
• 2 eggs
• 1/2 cup packed brown sugar
• 1/2 cup orange juice or apple juice
• 1/2 cup margarine or butter, melted
• 2 tablespoons light molasses
• Brandy or fruit juice

Instructions

1. Grease an 8x4x2 inch loaf pan. Line bottom and sides of pan with brown paper to prevent overbrowning; grease paper.
2. In a bowl combine flour, cinnamon, baking powder, baking soda, nutmeg, allspice, and cloves. Add fruits and peels, raisins, cherries, and nuts; mix well.
3. Beat eggs; stir in brown sugar, orange juice, margarine or butter, and molasses till combined. Stir into fruit mixture. Pour batter into pan.
4. Bake in 300° oven for 1 1/4 to 1 1/2 hours or till a toothpick inserted near the center comes out clean. (Cover pan loosely with foil after 1 hour of baking to prevent overbrowning.)
5. Cool in pan on rack. Remove from pan. Wrap cake in brandy- or fruit juice-moistened cheeseloth. Overwrap with foil. Store in the refrigerator for 2 to 8 weeks to mellow flavors. Remoisten cheeseloth about once a week, or as needed.
6. Microwave Directions: Grease a 10-inch fluted dish or 2-quart ring mold. Coat with 2 tablespoons crushed graham crackers. Prepare batter as above. Pour batter into dish or mold. Micro-cook, uncovered, on 50% power (medium) for 15 minutes, giving dish a quarter-turn every 5 minutes. If not done, cook on 100% power (high) for 30 seconds to 2 minutes more till surface is nearly dry.
7. Light Fruitcake: Prepare as above, except omit nutmeg, allspice, and cloves. Substitute light corn syrup for the molasses. Add 1 teaspoon finely shredded lemon peel and 1 tablespoon lemon juice with the corn syrup.