Grandma's Fruitcake

Warning: this recipe requires a fairly significant financial investment. If you like fruitcake, it will be your best investment of the year!

1 3/4 cup lard or 1 3/4 cup shortening or 1 lb unsalted butter (margarine is not a good substitute)
2 cups granulated sugar
2 teaspoons salt
1 cup red current jelly
3/4 cup buttermilk (or sour milk)
2 lbs candied fruit -- I use 8 oz of mixed peel, 4 oz each of green cherries, red cherries, orange peel, lemon peel, grapefruit peel, and citron
1 teaspoon each: cloves, allspice, cinnamon
2 lbs nuts: I use 1 lb walnuts, 1/2 lb each toasted almonds and pecans, but you can use any type you like
4 lbs raisins: 2 lbs seedless, 1 lb seeded, 1 lb golden
2 teaspoons vanilla
1 1/2 teaspoon baking soda dissolved in 1 tablespoon water
1 cup dark molasses (or 1 1/2 cup light molasses, plus extra flour)
8 eggs, well beaten
7 cups pastry flour (White Lily for example)

After your trip to the bank, then to all the stores looking for golden raisins, get out your biggest bowl and your favorite mixing spoon. This recipe makes way too much for any electric mixer to handle.

Cream lard, then beat in sugar. Add jelly. Stir until just before your arm falls off. Add spices, vanilla, then eggs. Mix thoroughly. Add molasses. Stir some more. Stir in salt, then fruit and nuts. Is your arm still attached? Good, then add soda dissolved in water. Keep stirring. Add buttermilk, beat until smooth. Gently mix in flour, only enough to blend; not enough to form gluten (that'll save ya!).

Pour in loaf pans. Bake at 325 for 1 1/2 hours, or until done. Cool 10 minutes in pans, then remove and cool completely.

Place each loaf upside down on woven towel (not terrycloth). Pour about 1/2 cup brandy (or rum) over each loaf, until thoroughly soaked. Wrap the towel around the cake, then add more brandy until the cloth is saturated. Wrap completely in aluminum foil to prevent making a sticky mess in the cupboard. Store in dark, cool place at least 8 weeks, adding more brandy every week.

To serve, slice thinly and offer with tea. Originally it was frosted with boiled icing, then piped with Royal Frosting but that is totally unnecessary.

Family legend has it that this recipe came with my ancestors from Ireland about 1820. I don't know if it is true, but it sure brings back wonderful memories of my beloved Grandma.