Recipe from Charlotte Latin School Cooking with Class. La McLeod's Recipe
Line a 10-inch tube pan with foil. Mix fruits, nuts, and 1/4 cup brandy together and let stand. Cream butter; add sugar, beat until light and fluffy. Mix eggs one at a time, beating well. Sift flour and dry ingredients. Divide in half. Stir 1/2 of flour in fruit and nut mixture. Coat well. Stir 1/2 of flour in fruit and nut mixture. Coat well. Stir the other 1/2 of flour in egg mixture with 2 tablespoons brandy. Mix fruit and batter well. Pour into pan and bake 3 hours and 45 minutes at 275 degrees. (Place pan of water in bottom of oven to keep cake moist.) Cool 5 minutes and remove from pan. Carefully remove aluminum foil. Cool cake on wire rack. Wrap in brandy-soaked cheesecloth and store in air-tight container. This cake should be made several weeks before it is to be cut. It can be made several months ahead. It helps to cut this cake with a very thin, sharp knife.
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|Serving Size: 1 Serving (141g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 203 (40%)|
|Amt Per Serving||% DV|
|Total Fat 22.6g||30 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 27.5mg||8 %|
|Sodium 121.4mg||4 %|
|Potassium 312.5mg||8 %|
|Total Carbohydrate 74.8g||22 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 70.4g|
|Protein 5.1g||7 %|
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Calories per serving: 512
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