Macerate about 12 hours (minimum 4 hours):
IN:
In the fruit mixture and almonds soaked, add:
SHAKE WELL
In another bowl, cream:
Add to butter:
Then add the butter and egg mixture:
SHAKE WELL.
1. Pour batter into the fruit mixture and nuts floured. Mix well.
2. Separate the mixture in half and place in 2 small loaf pans previously greased and lined with two sheets of oiled brown paper.
3. Bake at 275 degrees F (140 degrees C) for about 2 hours. Check for doneness with a toothpick.
Do not forget to place a pan of hot water in the oven for the duration of cooking.
Let cool before removing the brown paper. Wrap tightly in plastic wrap or wax paper PLUS a foil. Store in refrigerator. A fruitcake is always better after a few days
NB: try to use dried fruit without sulphites
Lise Guénette, ND.A.
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