Old Fashioned Fruitcake

• Produce

  • 3/4 lb Candied cherries, whole
  • 3/4 lb Candied pineapple
  • 1 lb Seedless raisins

• Refrigerated

  • 6 None eggs

• Baking & Spices

  • 4 cups All-purpose flour
  • 2 tsp Brandy flavoring
  • 1 1/2 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Salt
  • 2 1/2 cups Sugar

• Nuts & Seeds

  • 2 cups Pecan, halves

• Dairy

  • 1 cup Butter

• Desserts

  • 1 1/2 lbs Ready mix candied fruit

Found on myrecipes.com

Description

Directions

• In a large bowl, beat butter, sugar and eggs with an electric mixer until fluffy, adding eggs one at a time until yolk dissapears. Stir in flavoring. Sift together next 4 ingredients and mix thoroughly with butter and egg mixture. Work the fruit and nuts into batter with hands. Grease and flour a 19 tube pan. Fill pan 2/3 full with batter. Bake at 275° for 3 hours. One-half hour before cake is done, brush top with corn syrup. Decorate with pecan halves and finish baking. Cool. If desired, place cake, wrapped in a wine-soaked cloth, in an airtight container. Store in a cool place for several weeks; this blends and mellows the cake.