Fruit Cake

• 1/2 cup butter
• 1/2 cup lard
• 1 heaping cup brown sugar
• 4 eggs
• 1 1/4 cups "wholemeal" (whole wheat) flour
• 1 1/4 cups self-rising flour
• 1 teaspoon baking powder
• 1/4 teaspoon nutmeg
• 1 tablespoon molasses
• 2 pounds mixed candied fruit
• 1 lemon, zested
• 1 orange, zested and juiced
• 1/4 cup sherry
• 1 tablespoon brandy
• 1 tablespoon milk

1. Preheat oven to 325 degrees F.
2. In a mixing bowl, with a paddle attachment cream the butter and lard together.
3. Add the sugar and continue creaming.
4. Add the eggs gradually and mix until well incorporated.
5. Then, add each ingredient one at a time and blend in.
6. Turn batter out into a loaf pan (best for doorstops) lined with parchment paper.
7. Bake 1 hour and 30 minutes, then reduce the heat to 300 degrees F and bake an additional 1 hour and 15 minutes.
8. Let cool in the pan.
9. Wrap in plastic and let mature a few days.
10. If you like, you can dip it or baste it with brandy, wrap it in cheesecloth, and store in a cool place for months (maybe even decades).

butter, lard, brown sugar, eggs, wholemeal, flour, baking powder, nutmeg, molasses, mixed candied fruit, lemon, orange, sherry, brandy, milk

Taken from www.foodnetwork.com/recipes/fruit-cake-recipe.html (may not work)