By December 1, 2012Published:
- Yield: 2 cakes
- 4 cups all-purpose flour divided
- 1 pound candied citron
- 1 pound candied dates
- 1 pound pecans chopped
- 1 pound dried figs coarsely chopped
- 1 15-ounce package golden raisins
- 1 10-ounce package currants
- 1 cup unsalted butter softened
- 2 cups sugar
- 12 eggs lightly beaten
- 1 cup milk
- 3/4 cup light corn syrup
- 2 teaspoons baking soda
- 2 teaspoons nutmeg ground
- 2 teaspoons cinnamon ground
- 2 teaspoons allspice ground
- 1 teaspoon baking powder
- 1 cup brandy plus more for soaking
- Preheat the oven to 350 degrees. Heavily grease and flour two 10-inch tube pans that have been lined with parchment paper. Set aside.
- In a large bowl, combine 1/2 cup of the flour with the citron, dates, pecans, figs, raisins and currants. Toss to gently coat and set aside.
- In the bowl of electric mixer, beat the butter at medium speed until creamy. Gradually add the sugar and mix well. Add the eggs, beating until blended after each addition. Beat in the milk and corn syrup, mixing well.
- In a separate bowl, combine the remaining flour, baking soda, nutmeg, cinnamon, allspice and baking powder. Add to the butter mixture alternately with the brandy, beginning and ending with the flour mixture. Mix on low speed after each addition until well blended. Pour over the fruit mixture and stir well. Spoon the batter evenly into the prepared pans.
- Bake 1 hour or until a tester inserted in the center comes out clean. Cool completely in pans on wire racks. Remove cakes from the pans and peel the paper from the cakes. Discard the paper. Wrap the cakes in brandy-soaked cheesecloth and store in an air-tight container in a cool place. Pour a small amount of brandy over the cakes each week for at least one month.