Recipe By: Sandy Foster
Serving Size: 48 Preparation Time: 3:00
3 1/2 cups candied fruit, mixed
2 1/2 cups raisins or currants
1 cup nuts (walnuts, pecans)
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon baking soda
1 cup margarine or shortening
1 1/4 cups brown sugar
4 whole eggs
1/2 cup dry Sherry, rum or brandy
Sift flour, baking powder, spices, salt and soda over fruit, nuts and raisins. Blend well.
Cream margarine and sugar until light and fluffy. Beat in eggs one at a time. Stir in sherry.
Pour batter over floured mixture; stir until well blended. (Tradition maintains that everyone in the house must stir the batter to bring good luck.)
Grease a 12-cup Bundt pan, a 10-inch angel food cake pan, or two eight-inch square cake pans. Sprinkle with flour and tap out excess. Spoon batter into pan(s).
Bake at 300° for 2 hours, or until skewer inserted into middle comes out clean. Keep a pan of water in bottom of oven while baking. Cool in pan 30 min. Turn out and cool completely on rack.
Ripen in brandy- or sherry-soaked cloths for at least one month, adding more brandy/sherry as necessary. Store in cool, dark place in a large metal box.