Wendell's Fruitcake

I kinda ran short on time and don't have the next Japan post done yet. Luckily, I have a bunch of Wendell's recipes on hand so here's one of them. 

This recipe is from a Betty Shimabukuro By Request article and according to the article it is originally from Dee Tyau.  You can find it here.  

At the end of the recipe it says that in order to season the fruitcake, you need to wrap it in a brandy-soaked cloth and refrigerate for a month. I guess that's how real fruitcakes are made, but I think no need. It was good without doing the brandy-soak thing.

Great Granny’s Delicious Fruitcake 

• 4 cups flour 
• 1 teaspoon salt 
• 1/2 teaspoon cinnamon 
• 1/2 teaspoon nutmeg 
• 1 cup butter or margarine, softened 
• 2 cups light brown sugar, packed 
• 1 cup white sugar 
• 4 large eggs 
• 1 cup sour cream 
• 1 teaspoon baking soda 
• 2 tablespoons brandy (or other liquor such as whiskey) 
• 2 cups coarsely chopped walnuts 
• 1-1/2 cups golden raisins

• 2 cups diced mixed candied fruits (or the same amount of dried fruit)

Heat oven to 275 degrees. Grease two 9-by-5-inch loaf pans, then line pans with baking parchment and grease the paper. (Or use eight 5-by-3-inch pans.)

Combine flour, salt and spices.

In a mixing bowl cream butter with sugars until fluffy. Add eggs, beating well after each addition. Blend in sour cream. Dissolve baking soda in brandy and add. Gradually beat in flour mixture until smooth. Fold in nuts, raisins and candied fruits.

Divide batter among baking pans. Bake 2 hours (1 hour, 45 minutes for small pans) or until cakes are golden and a pick inserted into the center comes out clean. Let stand 20 minutes, then remove to wire rack to cool completely.

To season: Soak clean cloth in brandy (or another liquor). Wrap cakes in cloth, then cover with foil. Refrigerate at least 1 month. To give as gifts, remove cloth and wrap in fresh foil.