English Brandy Fruit Cake(This Makes One 5-Inch And One 7-Inch Cake.)

• 1 lb. glace cherries (red and green)
• 1 lb. glace pineapple (red and green)
• 1 lb. pitted dates
• 4 oz. sultanas
• 4 oz. currants
• 4 oz. muscat raisins
• 2 oz. figs
• 1 lb. broken pecans
• 3 oz. chopped almonds
• 3 oz. ground almonds
• 5 beaten eggs
• 3 c. flour
• 1/2 c. brown sugar
• 1/2 tsp. cinnamon
• 1/2 tsp. allspice
• 1/4 tsp. cloves
• 1/8 tsp. nutmeg
• 1/2 tsp. salt
• 1 tsp. molasses
• juice of 1/2 lemon
• juice of 1/2 orange
• 1/2 tsp. vanilla extract
• 1/2 tsp. almond flavoring
• 9 Tbsp. brandy

1. Cut a piece of waxed paper to fit bottom of tin.
2. Must not be bigger than bottom.
3. Cut a strip of wax paper long enough to line sides of tin allowing an overlap and 2 inches deeper than height of tin.
4. Turn up 1 inch of the strip and cut 1 inch.
5. Fold with diagonal cuts so it will fit the round tin.
6. Around sides of tin, place the strip with the cut edges at the bottom.
7. Fit the round piece at bottom of tin.

glace cherries, glace pineapple, dates, sultanas, currants, muscat raisins, figs, pecans, almonds, ground almonds, eggs, flour, brown sugar, cinnamon, allspice, cloves, nutmeg, salt, molasses, lemon, orange, vanilla extract, almond flavoring, brandy

Taken from www.cookbooks.com/Recipe-Details.aspx?id=252705 (may not work)