House & Home style editor Morgan Michener loves this traditional holiday recipe from her Aunt Edith.
Day before:
1 lb. pitted dates (optional)
2 lb. raisins
1/2 lb. currents
1/2 lb. candied pineapple
1 lb. mixed fruit
1/2 lb. candied cherries
1/2 lb. blanched almonds
1/2 lb. chopped walnuts
1-1/2 cups brandy
1/2 cup flour
Next day:
1 lb. butter
1 lb. brown sugar
9 eggs
3 cups sifted flour
1 tsp baking soda
1 tsp nutmeg
1 tsp cloves
1 tsp cinnamon
Step 1: Dredge all fruit, nuts and brandy in half a cup of flour and let stand on counter, covered, overnight.
Step 2: Preheat oven to 275°F.
Step 3: Cream together remaining ingredients.
Step 4: Spoon mixture into 3 well buttered and floured (and lined with parchment) deep loaf pans, filling pans 3/4 full.
Step 5: Bake until fork comes out clean, about 3-4 hours.
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