In The Kitchen REGAL FRUIT CAKE
Ingredients: 1 1/2 cups candied yellow pineapple, chopped 1 1/2 cups candied red cherries, chopped 1 cup raisins 3/4 cup currants 2 cups chopped pecans or walnuts 1/2 cup white grape juice 1 cup butter or margarine, room temperature 2 cups firmly-packed light brown sugar 5 eggs, room temperature 2 1/4 cups all-purpose flour 1/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground mace 1 teaspoon almond extract Brandy
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Grease a 10-inch tube or bundt pan; line with wax paper and grease well. In a large bowl, combine candied pineapple, candied cherries, raisins, currants, and pecans or walnuts. Add grape juice; stir until well blended. Let stand 1 hour. Preheat oven to 275 degrees F. In a large bowl, cream butter or margarine. Gradually add brown sugar, stirring until light and fluffy. Add eggs, one at a time, beating well after each addition. In another large bowl, combine flour, baking soda, cinnamon, and mace; gradually add to butter mixture. Add almond extract and fruit mixture; stir until well blended. Spoon into prepared pan. Bake 3 hours and 20 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven and cool on a wire rack for 30 minutes. Remove from pan, peel paper liner from cake, and cook completely. Wrap in a brandy-soaked cheesecloth; store in an airtight container for one week. After one week, store in the refrigerator. Courtesy of whatscookingamerica.net