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Brandied Fruit Cakes (Sharon)

Make Brandied Fruit Cakes (Sharon) at home with Sugar, Vanilla Extract, Orange Juice Concentrate, Honey, and Unsifted All Purpose Flour. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 1 tbsp
• 1 cup
• 1/2 cup
• 4 1/2 cup
• 2 tsp

Method (preview)

1. 1

   Wash raisins and currants and dry thoroughly between paper towels.

2. 2

   Beat butter and shorteningtogether very thoroughly; when smooth and fluffy, add sugar gradually, beating continuously.

3. 3

   Blend in vanilla and almond extract.

4. 4

   Add eggs, one at a time, beating after each addition.

5. 5

   Beat in orange juice and honey.

6. 6

   After first hour or so, place pan of water on bottom of oven to prevent cakes from drying out.

7. 7

   When cakes test done, remove from oven, and let pans stand on racks until cakes are completely cooled.

8. 8

   Remove from pans, and peel of paper linings.

9. 9

   Let ripen 4-5 weeks before serving.

10. 10

    If desired, recipe may be halved with good results.