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Alfonso's Loft Bed and Breakfast

Granbury, Texas

Specialty Recipe

Fruitcake

Ingredients
2 cups dark raisins
2 cups pitted prunes, cooked and chopped
2 cups chopped mixed candied fruits
1 cup golden raisins
1 cup chopped red candied cherries
1/2 cup candied sliced pineapple, chopped
1-1/2 cups broken pecans
1-1/2 teaspoons freshly grated orange peel
1/4 cup sweet red wine
2-1/2 cups sifted cake flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup butter or margarine
1 cup sugar
1/2 cup well-packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground mace
1/2 teaspoon ground allspice
5 eggs
1-1/2 teaspoons vanilla
1/2 cup brandy
1/2 light rum

In a large bowl, combine fruits, pecans, and orange peel. Pour wine over and set aside. Sift together cake flour, baking powder, and salt; mix half the flour mixture with fruit mixture. In a mixer bowl, combine butter, sugars, and spices. Cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Mix in remaining flour mixture. Pour over fruit mixture; stir to mix well.

Pour batter into well-greased 10-inch tube pan. Bake at 275 degrees for 3-1/2 to 4 hours or until cake tests done. Cool in pan slightly; unmold and cool completely. Combine rum and brandy; use to moisten several layers of cheesecloth. Wrap cake in cheesecloth, then in foil. Store in refrigerator for 2 to 3 days. Moisten cheesecloth with remaining brandy and rum. Rewrap cake and refrigerate for 2 to 6 weeks. Garnish with pecans and candied cherries.

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