Grandma Ogburn Fruitcake

From Jackie:

Preheat oven to 325 degrees. Use either 1 ring pan or two small loaf pans. Line the bottoms with wax or parchment paper and grease and flour the pans.

1 1/2 cups mixed candied fruit (or 1 pound container)
1 cup raisins
3/4 cups chopped nuts (I use walnuts and pecans)
1/2 small package dried figs — about 1/4 pound or 6 or 8 figs, cut into small pieces (brown Greek or Turkey figs work better than Mission figs)
Mix together in a bowl and set aside

In a large bowl, sift together
2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoon nutmeg
2 teaspoon cinnamon
1/4 lb (one stick) butter, rubbed into the flour and spice mixture and add
1 cup of sugar and the mixed fruit and nuts

In a small bowl beat together
1 egg and
1 cup of milk

Add to the flour and fruits, stirred together well to wet all the flour. Put batter into pans, topped with candied cherries and pineapple and or nuts.

Bake for 1 1/2 hours, until tops are light brown and the kitchen smells divine. Cool for several hours.

Take out of pans, dowse with brandy and wrap tightly in cling wrap and then another layer of foil. Keep for at least two weeks before eating, but can be stored until next year, if you unwrap and add more brandy, say on Easter and Labor Day. In the freezer, they will last forever.


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