Great Aunt Eleanor's Fruit Cake
(Submitted by Diana Kampert, Spiraling Heart Coven Everglades Moon Local Council)
"Don't like Fruit Cake? You won't after you try this recipe"
2 cups flour
1 tsp. baking powder
1 tsp. salt
1 tsp. each cinnamon, ground allspice, nutmeg and cloves
2 sticks of butter, softened
1 cup well-packed brown sugar
1 tbsp. vanilla
½ cup brandy
1 cup light raisins
1 cup dark raisins
1 cup currants
½ cup each dried cranberries, cherries, pineapple, etc.
Set oven to 300° oven
Butter a springform pan and line with waxed paper. Sift dry ingredients together. In a plastic bag, combine fruits and nuts with about 2 tbsp. of the flour mixture. Shake to coat well.
Cream butter and sugar until fluffy. Add eggs one at a time, and beat after each. Then add vanilla and brandy. Fold in flour by hand, then fruit and nuts. Pour into springform pan and bake for 1 ½ - 2 hours. If it browns too fast, cover lightly with foil and reduce temperature to 275°, after 1 ½ hours.
To store, wrap cloth steeped in brandy, then in foil. Place in air-tight container in a cool place. Allow to age at least a month.
Greased the pan with Crisco and only lined it with 1 sheet of waxed paper instead of trying to wrangle two for full coverage. There were just a couple of small gaps on either side. These I later covered with a couple small pieces of the butter paper. Then, I greased the inside of the waxed paper as well. During the creaming process, I forgot to add the brandy and vanilla, so I added it halfway through the folding process, then used the mixer to cream a little bit more; then folded in the rest of the flour and added the fruit and nuts. The cake fully baked in 1 ½ hours, no need to cover with foil, etc. Also, the waxed paper came off much more easily, and no sticking in the cracks, etc.
 Original recipe called for 1 tsp. cinnamon and one tsp. of either nutmeg or allspice. I modified to add 1 tsp. each, and also added ground cloves.
 Original recipe called for candied fruit. I changed to dried fruit – much better! Fruit and nuts proportions can vary. Overall, about 4 – 4 ½ cups total.