Directions: |
Directions:Line an 8-inch square fruitcake tin with 3 layers of heavy brown paper cut to fit. Add a fourth layer of wax paper and butter this last layer generously. Set aside. (These layers prevent the cake from over-browning during the long baking period.) Cover the apricots with boiling water and let stand 10 minutes to soften. Drain, discarding the water and chop into slivers. Then combine with all the other fruit and nuts in a very large mixing bowl. Reserve. Cream butter until fluffy; gradually add the honey and then the eggs, one at a time. Sift together the flour, salt, baking powder, soda and spices. Scoop out 1/2 cup and toss together with the fruit and nuts. Stir half the sifted dry ingredients into the batter, add the brandy, the rest of the dry ingredients and mix well. Pour over the fruit and nuts and combine very thoroughly. Spoon into the prepared pan, pressing the batter and fruit into the corners. Bake at 275°F for 4 1/2 hours. Lay a sheet of aluminum foil loosely over the cake for the last 2 1/2 hours of baking. It is also a very good idea to set a shallow pan of hot water on a rack under the cake to keep the cake moist while baking. The cake is ready when it comes away form the sides of the pan and a skewer inserted in the middle comes out clean. Set on a rack, and when cool enough to handle, remove gently form the pan. Peel off the paper. Let cool completely; this may take up to 12 hours. Wrap in cheesecloth soaked in apricot or peach brandy, or brandy or sherry, then wrap in aluminum foil or plastic wrap and store in a airtight container in a cool place. Check once a week, adding more liquor to the cloth to keep it moistened. I often make a few holes in the cake with a skewer and dribble extra spirits into the cake. If the cake becomes too moist, remove from the wrap to dry, then re-wrap and store as directed above. Finish with almond icing the week before Christmas. Makes about 7 1/2 pounds of cake. |
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