The Quilt Inn Country Cookbook

Aliske Webb

Place fruit in large bowl. Add brandy and Amaretto, mixing well. Cover and let

soak overnight.

Batter

cups all purpose flour

/2 cup soft butter

/2 cup shortening

/4 cups sugar

eggs

tsp. almond extract

/4 cup Brandy

/4 cup Amaretto di Soronna

/4 cup milk

/3 cup ground almonds

/4 cup whole almonds

Preheat oven to 275F and grease 6 small loaf pans. Line pans with heavy

brown paper and grease.

Mix whole almonds into fruit mixture. Dredge fruit in 1/2 cup of flour until all fruit

is coated. This prevents fruit from sinking to bottom of cake.

Beat butter and shortening in large mixing bowl until creamy. Gradually beat in

sugar, then add eggs one at a time and almond extract. Add 1 cup flour until just

combined. Beat in Brandy and Amaretto. Beat in 1 cup flour, then milk. Stir in ground

almonds. Fold batter into fruit mixture until fruit is evenly distributed.

Spoon into baking pans. Bake 50 to 60 minutes for small pans or up to 2 1/2

hours for larger pans. Test cake for doneness by inserting toothpick into center. It

should come out clean if properly cooked. Remove and cool on wire racks before

removing from pans.

If storing cake for a month or so before using, brush with additional Amaretto

or Brandy, wrap in cheesecloth and foil. Age for at least 2 weeks to allow flavors to

mellow.

Michael’s Favorite Chocolate Fruitcake

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Country Cooking