TRADITIONAL BRANDY FRUIT CAKE|
1 c. soft butter
2 c. light brown sugar
3 c. flour
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
3/4 c. brandy
2 pkg. (8 oz. each) chopped
1 lb. mixed candied fruits
1/2 lb. whole candied cherries
2 c. pecan halves
Cream together butter and sugar until fluffy. Add eggs.
Stir in flour, baking powder, salt, cinnamon and brandy; mix
well. Fold in fruit and nuts. Pour into greased 16 cup
plastic microwave ring or fluted mold. Microwave on High 16 to
20 minutes, rotating dish 1/4 turn every 4 minutes. Let cake
cool 20 minutes on wooden board before turning out of dish.
Brush generously with white corn syrup if glazed top is de-
sired. When cool, sprinkle with more brandy and wrap in
plastic. (Age 4 to 6 weeks.)
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