TRADITIONAL  FRUITCAKE

4 cups Home Candied Fruits (or some other candied fruits)
1 cup chopped walnuts
1/2 cup chopped almonds or pecans
4 cups all-purpose flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1- 1/2 cups brown sugar
1 cup margarine or butter
1/2 cup brandy
4 eggs
1 tsp. vanilla extract
 

• Line the bottom of 2 loaf pans (9x5x3-inch) with a double thickness of wax paper and grease.
• Combine candied fruits and nuts in a large bowl.
• Sift flour, baking powder and salt over fruit mixture and toss lightly.
• In a large bowl cream margarine and  brown sugar.
• Beat eggs (one at a time) into margarine mixture, beating after each addition for smooth batter.
• Beat in vanilla extract and brandy.
• Preheat oven to 275-300 F (130-150 C).
• Pour batter over prepared fruit and nuts and fold just until well blended.
• Spoon into prepared loaf pans.
• Bake in slow oven 2-1/2 hours or until toothpick inserted in center comes out clean.
• Cool in pan completely, loosen around edges with a knife.
• When cool completely, turn cake out onto wire rack and remove wax paper.
• Wrap cake with cheesecloth and sprinkle with brandy. 
• Place in a plastic bag and allow to ripen for week or two.
• After that, remove plastic bag and sprinkle with brandy again and place in plastic bag.
• Allow to ripen for next week. 
• To serve: remove cheesecloth and place cake on serving plate.
• Decorate with BRANDY GLAZE and garnish with pecan halves or with thin slices candied citron.
• Cut into very thin slices and serve.

NOTE: This cake can be made in a muffin cups. Bake the muffins 35-40 minutes. Makes 36
muffins. Decorate them as you choose.