Brandy fruit cake recipe

In large glass bowl, mix peel, lexia and Thompson raisins, currants, cherries, brandy and pineapple. Cover with plastic wrap let are a symbol of 12 hrs. Or microwave at high for
3 minutes or until steaming stir.

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at any given time beat in vanilla. Whisk together flour, baking powder, cinnamon, nutmeg, salt and cloves stir one-third at any given time into batter. Scrape fruit mixture over top sprinkle with pecans and walnuts. Stir sufficient to coat.

Scrape into two 9- x 5-inch (2 L) and something 5-3/4- x 3-1/4-inch (625 mL) parchment paper–lined loaf pans, packing with back of spoon. Tap gently on counter to get rid of any air bubbles. Bake in 300?F (150?C) oven until tester placed in center arrives clean, about 1-1/4 hrs for small loaf and a pair of hrs for big loaves.

Let awesome in pans on shelves for half an hour. Come out onto rack, set right side up and let awesome completely. Remove paper.

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