Spirited Fruitcake

• 1 cup brandy
• 2 34 cups brazil nuts, whole
• 2 cups pitted dates, whole
• 1 cup maraschino cherry, whole
• 34 cup unbleached flour
• 34 cup granulated sugar
• 12 teaspoon kosher salt
• 12 teaspoon baking powder
• 3 eggs
• 1 teaspoon vanilla extract

1. Combine fruit, nuts and brandy in a large covered mixing bowl, allow to soak overnight.
2. Heat oven to 250 degrees.
3. Line 2 loaf pans with lightly oiled wax paper.
4. In a large freezer baggie, combine flour, sugar, salt and baking powder, tossing to mix.
5. Drain fruit/nut, brandy mixture, reusing bowl.
6. Add flour mixture to fruit/ nut mix, stir well.
7. In a small mixing bowl, beat eggs till frothy, add vanilla to mix.
8. Pour egg& vanilla mix into fruit/nut/flour mixture, stirring by hand to combine Divide mixture evenly into loaf pans.
9. Bake for 1 3/4- 2 hours.
10. Cool on wire racks.
11. When cool, remove from pans and wrap.

brandy, nuts, dates, maraschino cherry, flour, sugar, kosher salt, baking powder, eggs, vanilla

Taken from www.food.com/recipe/spirited-fruitcake-51810 (may not work)