Old Fashioned Fruitcake Recipe

In a large bowl, cream the butter until smooth. Gradually add the sugar and continue to cream until the mixture is light and fluffy.

Add eggs one at a time, beating well after each addition to ensure the mixture is well combined and smooth.

Sift 3/4 cup of the flour together with nutmeg and cinnamon. Add this flour mixture alternately with 2 tablespoons of brandy to the creamed butter and sugar mixture, mixing well after each addition.

Dredge the chopped nuts, raisins, candied pineapple, dates, and candied cherries with the remaining 1/4 cup flour to prevent them from sinking in the batter.

Gently fold the floured fruit and nut mixture into the batter until evenly distributed.

Pour the batter into a pan lined with waxed paper. Bake in a preheated oven at 300°F (150°C) for 90 minutes. The cake is done when the top is golden brown and the interior is moist but no longer doughy.

Remove the fruitcake from the oven and baste it with the remaining 2 tablespoons of brandy. Let the cake cool on a wire rack completely.

Store the cooled cake in an airtight container in the refrigerator. For best flavor, baste the fruitcake weekly with brandy for up to a month before serving.