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Fancy Fruitcake
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2 cups sifted flour
1 tsp. baking powder
1/2 tsp. salt
3/4 cup butter
1-1/3 cups sugar
3 large eggs
1/4 cup milk
2 tbl. brandy
1 cup chopped walnuts
1 cup diced mixed candied fruits
1/2 cup halved candied cherries
2 tbl. molasses
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1/2 cups snipped, pitted prunes
Walnut paste
Resift flour with baking powder and salt. Cream butter with sugar. Beat in eggs, one at a time. Blend in flour mixture alternately with milk. Stir in brandy, walnuts, and mixed fruit. Stir cherries into 2-1/3 cups batter; turn into greased and floured 8 inch round pan.
Stir molasses, spices and prunes into remaining batter; turn into second pan. Bake 300 degrees about 65 minutes, until edges pull from sides of pan. Cool 15 minutes; turn out onto wire rack to cool completely.
Put layers together with walnut paste:
Grate or blend fine, 1 cup walnuts. Mix with 1/2 cup sifted powdered sugar, 3 tabls. unbeaten egg white, and a dash of salt.
FROSTING:
6 tbl. butter
4-1/2 cups powdered sugar
1/4 cup milk
1-1/2 tsp. vanilla
In a bowl beat butter til smooth, beat in powdered sugar, about 1/2. Add the milk and vanilla. Gradually beat in remaining powdered sugar, beating till of a spreading consistency.
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