“Mother died and this recipe was not written anywhere. My brother, Drew, spent years working to duplicate it. This is the result. By the way, Mother made these in September every year and then applied brandy at least once every week until Christmas. I think that is why people liked them so much. They were so pickled that they were known to be savored by people for years. I will make these without that citron fruit. I will substitute something else. This is just my taste. There is a fruit cake recipe in the "She Could Cook" binder my sister, Anne, put together of Mother's recipes. It is NOT what she made year after year. In it I did notice and do remember cherries, so I added that to what Drew gave me. She also had 1 lb of currants. Her raisins were not white. I also observed that it had 3 cups of VERY STRONG coffee. She would boil the fruit in the coffee. I wonder if that is the recipe she started with and switched to rum somewhere along the line as she developed it.”
READY IN:
3hrs
YIELD:
9 Lbs
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325.
  2. Put apricots in a pan and cover with water and brandy. Simmer to expand.
  3. Soak raisins, diced fruit and nuts in brandy.
  4. Whip the apricots into a paste.
  5. Cream butter and sugar.
  6. Add 1 egg at a time until it disappears. It gets slippery. Then mix a little longer before adding the next egg.
  7. Add apricots and blend well.
  8. Add flour, a little at a time. You want a stiff dough.
  9. Drain raisins, diced fruit and nuts. Add to dough and mix well.
  10. Line loaf pans with greased brown paper (grocery bags cut up and greased). This is important, even if you use silicone as they will be stored in the brown paper. Fill with batter.
  11. Put a pan of water in the bottom of the oven.
  12. Put in top of oven and bake for 60-90 minutes.
  13. The tops will split and it will become pretty dark around the edges.
  14. When cool, line a large container or tin with cotton or linen towels. Place the loafs (with brown paper still on them) into that container. Drench each with brandy.
  15. Weekly for at least 3 months, open and sprinkle on more brandy.
  16. Give as gifts or just enjoy.
  17. Slice thin as this is very rich!

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