Mother Clara's "Magic"Fruit Cake

This is my Mom's recipe, a family favourite for decades, revised 2019.

Makes one 5x14" Pullman pan plus two 5x9" loaf pans plus perhaps a little bowl left over.

Oven temp 275°F

Put the driest fruits in a bowl, such as:
12 oz dried apricots, cut small
12 oz dried prunes, cut up
8 oz currants
12 oz dried figs, cut small
Add a bit of apricot brandy to these to moisten and stir sometimes while you chop nuts.

In another bowl, mix together:
2-3 cups coarsely chopped walnuts (I used two cups)
2 cups chopped almonds (I recommend part slivered and part flaked)
2 cups pecans. Make 3-4 cuts crossways to preserve the "w" shapes instead of random chopping.

Other fruits in another big bowl:
2 cups light raisins
2 cups dark raisins (in the old days we used muscats)

After the first fruits have softened, add them to this bowl of other fruits and stir in 2 cups flour.

Combine the following in another large bowl:
2 + 1/3 cups granulated sugar
2 + 1/3 cups dark brown sugar
2 + 1/3 cups softened butter
Have these up to 75°F so that you can beat them until light and fluffy.

Add in 7 eggs and continue beating, then stir in:
16 oz apricot jam
1/2 cup apricot brandy
1 cup applesauce
1/2 tsp almond extract
1 tsp orange extract or zest from an orange

Stir in the nut mixture

Gradually add the following sifted ingredients and stir in well:
3 cups flour
1 tsp allspice
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking soda

Dump in the fruit mixture and beat only until fully incorporated.

Spoon the batter into paper-lined pans, leave about 3/4" head space.
Bake in preheated oven at 275°F, around 3 hours until brown, check with cake tester.

Best stored for a month before eating. When cakes have cooled, pour on more apricot brandy, wrap in good plastic wrap and seal in FoodSaver bags.

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