Traditional fruitcake

 Traditional fruitcake

Here's a recipe for a traditional fruitcake:

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 cup brandy or other liquor
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1 cup raisins
• 1 cup currants
• 1 cup candied cherries, halved
• 1 cup candied orange peel
• 1 cup candied lemon peel
• 1 cup chopped pecans or other nuts

Instructions:

1. Preheat your oven to 300°F (150°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the brandy or other liquor.
3. In a separate mixing bowl, whisk together the flour, baking powder, salt, and spices. Gradually add the dry ingredients to the wet ingredients, stirring until well combined. Stir in the raisins, currants, candied cherries, candied orange peel, candied lemon peel, and nuts.
4. Pour the batter into the prepared cake pan and smooth the top. Bake for about 2 hours, or until a toothpick inserted into the centre of the cake comes out clean.
5. Allow the cake to cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely. When the cake is completely cool, wrap it tightly in plastic wrap or aluminium foil and store in an airtight container. If desired, you can baste the cake with additional brandy or other liquor every few days to keep it moist and flavourful. Enjoy!