Cooking With You: Fruitcake recipe

Jennifer still wanted to share her recipe even though she couldn't make it to our studios.

Here it is.

Fruitcake:

2 cups sugar
1/2 lb unsalted butter 2sticks
6 eggs seperated
1 lb sifted flour about 4 1/2 cups
1/2 tsp salt
1 tsp baking powder
1/2 cup brandy or wiskey
1 lb raisins (omit for Candy Dots)-soak dots in 1/2 cup brandy save brandy
4 cups chopped nuts
Brandy or wiskey

Directions:

In mixing bowl cream butter and sugar. Beat in egg yolks. sift together flour,salt and baking powder.
add dry ingredients alternately with 1/2 cup whiskey from soaking dots. Stir In dots and nuts. Beat egg whites until stiff peaks form. Fold whites into batter. Turn into well greased floured bundt pan. Bake in pre-heated 300 degree oven for 2 hours. Cool. wrap in cheese cloth soaked in brandy.  Wrap in foil and place in can or cake tin with tight fitting lid store in refrigerator.  The longer the cake ages the better it is.