Tea Fruitcake Recipe Courtesy Of Lynn Kearney - cooking recipe

Ingredients

Fruit
1 cup golden raisin
1 cup dried currant
3/4 cup dried cherries
3/4 cup dried apricot, chopped
1 1/2 cups walnuts, chopped
1 lemon, zest of
3/4 cup brandy
Dough
1 cup unsalted butter, softened
1 cup brown sugar, packed
2 large eggs
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon fresh ground nutmeg
3/4 cup orange juice
1/2 cup brandy

Preparation

In a medium bowl mix together the fruit, walnuts, lemon zest and brandy. Cover and allow to macerate in the refrigerator for at least 24 hours or up to 7 days, stirring occasionally. Drain off any excess liquid before making batter.
Preheat oven to 350 degrees. Butter and flour 2 9\"x5\" loaf pans.
In a large mixing bowl cream the butter and brown sugar until light and fluffy. Add eggs one at a time and beat well.
Sift together the dry ingredients and toss 1/2 c of this mixture with the fruit. This will help to \"suspend\" the fruit evenly throughout the loaf.
Add the remainder of the dry mix in two batches to the butter mixture, alternating with the orange juice and brandy.
Beat until incorporated. Fold in the floured fruit and nuts.
Spoon batter evenly between the 2 loaf pans.
Bake 1 hour and 15 min up to 1 hr and 30 minute or until a toothpick comes out clean.
Cool 5 min in pan then turn out gently and cool on a rack.
Can be wrapped and frozen whole or in slices.