Fruitcake!

I know fruitcake is not the most popular dessert among any group of people, but I like it a lot. I searched around the web for a tasty, quick (less than a day) recipe, and didn't come up with much that looked great. I ended up modifying the recipe written on the package of candied fruits that I used. I like my fruitcake to have plenty of "cake" in it, and not be too loaded with fruit and nuts.

Soak the following in about 1/2c brandy for an hour or two:
8oz "Deluxe mixed fruit and peel" (candied fruits from Safeway -- 1/2 container)
8oz "Cherry and pineapple mix" (red, yellow, green candied fruits -- 1/2 container)
1/2c currants
about 1c raisins
1/2c slivered almonds
I should have added walnuts or pecans too


Soften 1/2c butter, and cream into it:
a pinch of salt (or more if using unsalted butter)
3/4c brown sugar
3/4c granulated sugar
5 eggs (beat after each addition)
2 Tbsp molasses
splash vanilla extract
1 tsp ground cinnamon
generous dash of ground nutmeg
dash of ground cardamom

Sift:

1 3/4 c all-purpose flour
1/2 tsp baking powder

Add the sifted ingredients to the wet ingredients, and mix to make a dough. Add in the fruits and nuts along with the brandy that is left in the bowl.

This recipe filled my 9.25" x 5.25" x 2.75" loaf pan very well.

Bake in a pre-heated 300*F oven. After an hour of baking, test if the cake is done by poking a skewer through the cake, all the way to the bottom. If it comes out clean, the cake is done. Test the cake every 10 minutes until done.

After the cake has cooled for 10 minutes pour a little more brandy over the top.