My Favorite Almond Fruitcake

My Favorite Almond Fruitcake

2 cups raisins
1/2 cup citron peel
1 1/2 cups candied red cherries,
halved 3/4 cups candied green cherries,
halved 1 cup candied pineapple, in chunks
1/4 cup brandy
1/4 cup Amaretto di Saronna

Place fruit in large bowl. Add brandy and Amaretto, mixing well. Cover and let soak overnight.

Batter
3 cups all purpose flour
1/2 cup soft butter
1/2 cup shortening
3/4 cups sugar
4 eggs
1 tsp. almond extract
1/4 cup Brandy
1/4 cup Amaretto di Soronna
1/4 cup milk
1/3 cup ground almonds
3/4 cup whole almonds

Preheat oven to 275F and grease 6 small loaf pans. Line pans with heavy brown paper and grease.
Mix whole almonds into fruit mixture. Dredge fruit in 1/2 cup of flour until all fruit is coated. This prevents fruit from sinking to bottom of cake.
Beat butter and shortening in large mixing bowl until creamy. Gradually beat in sugar, then add eggs one at a time and almond extract. Add 1 cup flour until just combined. Beat in Brandy and Amaretto. Beat in 1 cup flour, then milk. Stir in ground almonds. Fold batter into fruit mixture until fruit is evenly distributed.
Spoon into baking pans. Bake 50 to 60 minutes for small pans or up to 2 1/2 hours for larger pans. Test cake for doneness by inserting toothpick into center. It should come out clean if properly cooked. Remove and cool on wire racks before removing from pans.
If storing cake for a month or so before using, brush with additional Amaretto or Brandy, wrap in cheesecloth and foil. Age for at least 2 weeks to allow flavors to mellow.