Makes 6 medium-sized fruitcakes.
These also should be aged at least a month to develop their full flavor.
• 2 cups coarsely chopped dried figs
• 2 cups chopped dried apricots
• ½ cup chopped candied lemon peel
• 1½ cups golden raisins
• 1½ cups chopped dates
• 2 cups chopped pecans
• ⅔ cup green candied cherries, halved
• ⅔ cup red candied cherries, halved
• 1½ cups whole wheat flour
• 1½ cups white flour
• 1 tsp. baking powder
• ¾ tsp. nutmeg
• ½ tsp. cinnamon
• ½ tsp. ground cloves
• ½ tsp. ground cardamom
• 1 cup butter, well chilled
• 6 eggs
• 1½ cups sugar
• 1 cup Sauterne wine
• ½ tsp. baking soda
• 2 Tbs. water
• approximately a fifth of brandy
1. In a large bowl, combine the figs, apricots, lemon peel, raisins, dates, pecans, and cherries. In another bowl, sift together the flours, baking powder, and spices and cut in the chilled butter using two knives or a pastry blender until the mixture has the texture of coarse corn meal. Add the flour mixture to the fruit and toss them together until all the bits of fruit are separate and coated.
2. Beat the eggs with the sugar until they are light and pale lemon colored. Stir in the Sauterne. Dissolve the baking soda in the water and stir it in, too.
3. Combine the egg mixture with the flour and fruit mixture and stir them together thoroughly.
4. Butter 6 medium-small (7½ by 3½ inch) loaf pans or a smaller number of larger ones, line them with waxed paper, and butter the paper. Divide the batter among the pans, smooth down neatly with a moist spoon, and if you like, arrange some pecan halves or cherry halves in a design on the cakes.
5. Bake the cakes in a preheated oven at 275 degrees for 2 hours or slightly longer, until they are browned and a toothpick inserted near the center comes out clean.
6. Allow the cakes to cool, remove them from the pans, and peel off the paper. Wrap each cake in several layers of cheesecloth and soak the cloth with as much brandy as it will absorb. Wrap the cake again, securely, in foil or plastic wrap to keep the moisture in.
7. Put the cakes away in a cool place for 2 weeks, then check them. If the cheesecloth is quite dry, drizzle a little more brandy on it. Replace the foil or plastic wrappings and put the cakes away for another 2 weeks or for as long as you like.
