The World'S Greatest Fruitcake

• 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)

1. Preheat oven to 300u0b0F.
2. Line the bottom of a 9" springform pan with a double thickness of waxed paper; grease paper.
3. Combine the candied fruits and nuts in a large bowl; sift flour, baking powder and salt over fruit mixture and toss lightly.
4. In another bowl, cream butter and sugar together until fluffy.
5. Add eggs, one at a time.
6. Blend in brandy and vanilla; fold into fruit mixture.
7. Spoon into prepared pan, spreading evenly.
8. Bake for three hours or until the cake tests done.
9. Let cool completely in pan on wire rack; loosen around edge with a knife and turn out onto rack.
10. Peel off paper.
11. Wrap cake with a cheesecloth and sprinkle with brandy or sherry.
12. Place in a plastic bag and seal.
13. Pack in a metal tin with tight fitting lid; allow to ripen for at least four weeks.
14. To serve: Remove cheesecloth and place on a serving plate.
15. Spoon brandy glaze over the top and garnish with thin slices of candied fruit, if desired.

candied fruit, allpurpose, nuts, baking powder, salt, butter, brown sugar, granulated sugar, eggs, sherry wine, vanilla, corn syrup, brandy

Taken from www.food.com/recipe/the-worlds-greatest-fruitcake-489350 (may not work)