Two-Tone Fruitcake

NOTE: This is a huge recipe so make sure you have enough baking pans. A standard set of fruit cake pans usually includes 1 large 8 inch round or square pan, 1 medium six inch square or round pan, and 1 small 4 inch square or round pan. You can use any size or shape pan for fruitcake as long as you fill it no more than 3/4 full. For smaller or shallower pans, you must adjust the baking times.

Day 1: In a large bowl, combine seedless raisins, prunes, walnuts, mixed peel, cherries, cinnamon, cloves, allspice, molasses and 1/4 cup brandy. Mix well. Cover and let stand at room temperature overnight.

In another large bowl, combine golden raisins, apricots, almonds, pineapple, citron peel, ginger, almond extract and 1/4 cup brandy. Mix well. Cover and let stand overnight at room temperature.

Day 2: In a large mixing bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition.

Sift together flour, baking powder, and salt, blend into creamed mixture. Add half the batter to each bowl of fruit, folding batter and fruit together until well blended.

Divide dark batter among pans, spreading evenly, then divide light batter in the same manner, spreading evenly over dark batter. Bake cakes in a 275 degrees F oven. Put pan of hot water in bottom of pan to keep cakes moist as they bake.

Cakes are done when a toothpick inserted deep in center comes out clean, about 2 hours for small, 2 3/4 hours for medium and large.

Cool cakes in pans for a few minutes, then remove by lifting paper. Place on cake racks to finish cooling. When cool, remove brown paper.

Soak several thicknesses of cheesecloth in brandy or sherry. Wrap cake tightly in cloth, then over wrap with foil and moisten cheesecloth with additional sherry or brandy.

Serve cakes plain, brushed with corn syrup or honey that has been heated to thin it out.