R Traditional Fruit Cake Recipe

Traditional Fruit Cake Directions

Preheat oven, spray pans with nonstick spray.

In a large bowl mix together the mixed candied fruits, nuts, raisins, chopped dates, orange juice, honey, cinnamon, nutmeg, allspice and mace.
Set aside.
In a large mixing bowl cream together the butter, brown sugar and eggs until fluffy.
Stir in the water.
Add the flour, salt and baking soda.
Mix until all dry ingredients are moistened.
Fold in fruit mixture. Fill prepared pans with batter.
Place a pan of water in hot oven this helps keep the cake moist. Bake in preheated oven for the allotted time or until toothpick inserted in the middle comes out clean.
Remove from pans and cool on wire rack.
To store fruit cakes, wrap them in wax paper and foil. Store cake in a cool dark place.

Note: Fruit cakes are always better when made 3 to 4 weeks in advance.