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Mrs. Maus’s Fruitcake Recipe | Martha Stewart Growing up in Nutley, New Jersey, Martha used to help her neighbors Mr. and Mrs. Maus, who owned a bakery, make these delicious, buttery cakes filled with nuts and candied fruits. Read more about Martha’s history with this dessert here.
Stir fruit once a day. When ready to bake the cakes, preheat oven to 250 degrees. Butter and flour two 9-by-5-by-3-inch loaf pans and two 8-by-2-inch round cake pans and line with parchment; butter parchment and set aside.
4 pounds candied and dried fruits, such as citron, lemon peel, orange peel, sour cherries, apricots, and golden raisins, chopped, divided (12 cups) 2 pounds nuts, such as walnuts and pecans, coarsely chopped (8 cups) 2 1/2 cups all-purpose flour 2 tablespoons ground allspice 2/3 cup brandy, divided
Cream butter and 2 cups sugar in the bowl of an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time. Mix in molasses and 2 cups of candied fruit, blending well. Remove batter to a large bowl and add one-quarter of the nuts. Sift in flour and allspice 1 cup at a time, mixing well between additions.
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