Mimi’s Fruitcake

Instructions

1. 1

   In a saucepan, combine the fruit, nuts, sugar, shortening, spices and water. Bring to a boil and simmer for 10 minutes. Remove from the heat. Let cool and refrigerate overnight.

2. 2

   With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and flour two 23 x 13-cm (9 x 5-inch) loaf pans.

3. 3

   In a bowl, combine the flour, baking soda and salt.

4. 4

   Pour the dry ingredients over the cooled fruit mixture and stir for 5 minutes with your hands or a wooden spoon. Pour the batter into the pans, without packing it.

5. 5

   Bake for about 2 hours, covering the pans with aluminum foil halfway through baking. Unmould and let cool.

6. 6

   Fold each piece of cheesecloth in half and soak them with the liqueur. Wrap the cakes in cheesecloth, then wrap in aluminum foil. Let the cakes rest for a few days before serving to allow the flavours to meld.