Brandied Dark Fruitcake
from Dorothy Gaus
Ingredients
Instructions
  1. Combine fruits in bowl. Sample the brandy.
  2. Add remaining brandy (if any) to the fruits, stir and cover. Let stand in cool place OVERNIGHT.
  3. Add nuts next morning.
  4. Mix flour, baking soda and spices. Cream butter, eggs and sugar until fluffy. Stir in flour mixture.
  5. Pour batter over fruit and nut mixture in LARGE bowl, folding gently until well mixed. Spoon mixture into greased and floured bundt pan.
  6. Bake at 275° oven for 3 1/4 hours, with coffee can half full of warm water in oven while baking.
  7. Cool on wire rack in pan. Take out of pan when it is still a LITTLE warm so it doesn’t stick.
  8. About 7#