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Ingredients

Makes five 6-inch cakes

• 1 pound (4 sticks) unsalted butter, room temperature, plus more for pans
• 2 cups plus 1 tablespoon sugar
• 12 large eggs
• 4 pounds candied and dried fruits, such as citron, lemon peel, orange peel, sour cherries, and apricots, chopped
• 1/2 cup molasses
• 2 1/2 cups all-purpose flour
• 2 tablespoons ground allspice
• 2 pounds assorted nuts, such as walnuts and pecans
• 2/3 cup brandy
• Glaceed fruits, such as figs, oranges, pears, apricots, peaches, and pineapple, for garnish
• Candied cherries and kumquats, for garnish
• 1 cup apricot jam

Description

Mrs. Maus, Martha\'s Childhood Neighbor, Offers A Few Tips For Making The Perfect Fruitcake: Use The Best Quality Of Candied Fruit Available, Hand-cut The Candied Fruit To Assure The Proper Texture, And Use Just Enough Batter To Hold The Fruit And Nuts To

Martha Stewart