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Cuisinart DLC-5 7-Cup Capacity Food...

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ULTIMATE FRUIT CAKE

8 ounces whole almonds
4 ounces slivered almonds
1 pound raisins
8 ounces currants
1 pound mixed peel
1 pound pitted dates
3/4 cup brandy
1 pound crushed pineapple, drained
2 cups sugar
1 cup strawberry jam
1 cup maraschino cherries, drained
1/4 cup brandy
4 cups flour, all purpose
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1 teaspoon salt
1 1/2 teaspoons baking soda
1 pound butter, softened
2 1/4 cups sugar
12 large eggs

Combine the first 7 ingredients with drained cherries and brandy. Cover overnight.
Cook pineapple and sugar until juice evaporates. Add jam, maraschino cherries and brandy. Cool and add to fruit mix. Blend flour, spices, salt and baking soda.
Beat butter and sugar. Add one egg at the time. Beat in flour and pineapple fruit mix.
Grease and line molds with parchment paper.
Fill pans 3/4 full.
Bake cakes at 275 F.
Test cakes with a cake tester.
Wrap in cheese cloth soaked in brandy.

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