Brandied Fruit Cakes

**NOTE** I take the whole amount of fruit (10 cups) and make a nice
looking mixture. I don’t necessarily use the amounts shown. If the
candied fruit is on sale, I just use more of it than the raisins. I still
end up with the 10 cups, but it is usually more of the fruit mix and
candied pineapple. The almonds I use are the slivered ones. Easier to
work with… The original recipe called for brandy or grape juice, but I
found that if you substitute the orange juice concentrate, it has a nicer
flavour.

Use 2 tube pans 10×4 each, or 5 loaf pans. Line pans with 2-3 thicknesses
of brown paper or 1 thickness of heavy foil; grease well with unsalted
shortening. (I use lard to grease and don’t need to line with paper)

Wash raisins and currants and dry thoroughly between paper towels. Beat
butter and shorteningtogether very thoroughly; when smooth and fluffy, add
sugar gradually, beating continuously. Blend in vanilla and almond
extract. Add eggs, one at a time, beating after each addition. Beat in
orange juice and honey. This may cause the batter to appear separated, but
it will not affect results. Sift together remaining dry ingredients. Mix
prepared fruits and almonds in large mixing bowl; add sifted dry
ingredients, and mix well to coat pieces. Scrape egg and butter mixture
into bowl, and, using hands, combine very thoroughly. Fill each pan 3/4
full. Preheat oven to 275F. Bake cakes 1-1/2 to 3-1/2 hours, depending on
size of pans used. After first hour or so, place pan of water on bottom of
oven to prevent cakes from drying out. When cakes test done, remove from
oven, and let pans stand on racks until cakes are completely cooled. Remove
from pans, and peel of paper linings. Let ripen 4-5 weeks before serving.
This recipe makes dark moist cake, rich with fruits and mingled flavors of
spices, honey, and the like. If desired, recipe may be halved with good
results.