Irish Fruitcake
IRISH FRUITCAKE
2 15 oz. boxes of golden raisins
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 cup water
1/2 c. butter or margarine
1/2 cup dry or cream sherry
1/2 c. orange juice
4 eggs, lightly beaten
1 t. ground nutmeg
6 c. flour
1 t. baking soda
Simmer raisins, sugars and water in Dutch oven five minutes. Remove from heat. Add butter, cover, cool completely, (about 3 hours). Sir sherry, juice, eggs and nutmeg into raisin mixture. Combine flour and baking soda, mix into raisin mixture just until ingredients are moistened. Turn into a greased 10 inch tube pan. Bake in 300 degree oven for 2 hours, 15 minutes or until a wooden pick inserted in cake comes out clean. Cook in pan on rack for 15 minutes. Turn out cake onto rack to cool. Decorate with glace cherries if desired. (Some prefer half orange slices and slivered almonds on their cake tops). Brush cake with sherry before wrapping. Wrap cake tightly in plastic wrap. Place inside jumbo ziplock bag. Freeze for one month before serving.
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