|1 1/2||pounds||candied peel||mixed, chopped*|
|1||pound||candied pineapple||cut up|
|5 1/2||cups||flour, all-purpose|
Line greased pans with greased heavy brown paper, except for the Bundt pan which should be greased and floured.
COMBINE nuts and fruit in a very large bowl or roasting pan.
Add 1 cup of flour and toss by hand to coat fruit with flour.
CREAM butter well ( you can use your electric mixer for this part of the recipe).
Add sugar and beat until fluffy.
Beat in egg yolks.
Transfer mixture to a large bowl.
Sift 5 1/2 cups flour with salt, spices and soda and add to creamed mixture alternately with prune juice and brandy.
Mix with a wooden spoon.
Add this mixture to the fruit and nuts and blend well.
The easiest way to blend this large amount of mixture is with your hands.
Beat egg whites until stiff and fold into mixture.
MEASURE into prapared pans and press well into the corners.
Heat oven to 275 degrees F.
Bake cakes in 8x4x3 inch pans for about 3 hours.
Let stand in pans a few minutes, then turn out on racks and cool.
Strip off paper and wrap cakes in cheesecloth dampened with brandy and then in foil and store in a cool place.
First published: 1996-01-27 last updated: 2014-12-16
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