Fruit and Nut Cake

Aunt Nina was the scariest of the Cox women. I don’t know if it was because she babysat me and she was a disciplinarian in my life or exactly what it was. I remember many fun times with Aunt Nina. Even thru her tough image, she knew how to get down on our “kid” level, sitting in the floor with us eating lunch, playing badminton over the clothes line. I remember she ate onions at every meal, even breakfast. I miss her laugh. When she would get tickled and laugh hard, everyone around her had to laugh too. It was contagious.

ingredients

1/2 lb pecans, chopped
1/2 lb black walnuts, chopped
1/2 lb red candied cherries, halved
1/2 lb green cherries, halved
1/2 lb candied nixed fruit
1/2 lb green pineapple
1/2 lb chopped dates
1/2 lb dark raisins
1/2 lb white raisins
2 Cup all-purpose flour, divided
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
5 eggs
1 cup sugar
1 cup butter, melted (2 sticks)
1/2 cup honey
1/2 tsp vanilla extract
1/2 cup brandy (optional)

directions

1
Combine pecans, black walnuts, candied and dried fruit; dredge in 1 cup flour, stirring to coat evenly. Set aside. Combine remaining 1 cup flour with baking soda, baking powder, salt and spices; mix well and set aside. Beat eggs in large mixing bowl. Gradually add sugar, mixing well’ add butter, honey, vanilla, and flour mixture, mixing well. Stir in fruit mixture, and blend well.
2
Spoon batter into a greased, floured and waxed paper-lined 10-inch tube pan. Bake at 250 (F) for 2 1/2 to 3 hours or until a wooden toothpick inserted in the center comes out clean. Cool cake in pan. Remove from pan and remove waxed paper.
3
Moisten several layers of cheese cloth with 1/2 cup brandy; wrap around the cake, then wrap in foil. Store in cool place for at least one week.