The World'S Greatest Fruitcake - cooking recipe

Ingredients

2 lbs candied fruit
4 cups all-purpose flour
1 1/2 cups nuts, chopped (almonds, pecans or walnuts)
2 teaspoons baking powder
1 1/2 teaspoons salt
1 cup butter (not spread or tub product) or 1 cup margarine (not spread or tub product)
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
4 eggs
1/2 1/2 cup sherry wine or 1/2 cup orange juice
1 teaspoon vanilla extract
Glaze
1/3 cup corn syrup
3 tablespoons brandy (fruit flavored brandy preferred)

Preparation

Preheat oven to 300\u00b0F.
Line the bottom of a 9\" springform pan with a double thickness of waxed paper; grease paper.
Combine the candied fruits and nuts in a large bowl; sift flour, baking powder and salt over fruit mixture and toss lightly.
In another bowl, cream butter and sugar together until fluffy.
Add eggs, one at a time.
Blend in brandy and vanilla; fold into fruit mixture.
Spoon into prepared pan, spreading evenly.
Bake for three hours or until the cake tests done.
Let cool completely in pan on wire rack; loosen around edge with a knife and turn out onto rack.
Peel off paper.
Wrap cake with a cheesecloth and sprinkle with brandy or sherry.
Place in a plastic bag and seal.
Pack in a metal tin with tight fitting lid; allow to ripen for at least four weeks.
To serve: Remove cheesecloth and place on a serving plate.
Spoon brandy glaze over the top and garnish with thin slices of candied fruit, if desired.