What is the best fruitcake recipe?

I hav to make one for one of my classes (wierd I know) but anyways I just need a good recipe or a link to one so thank you!


PS we are not allowed to use whiskey of any typeWhat is the best fruitcake recipe?
This one was handed down to me from my 90yr grandma, Very good!!!! Enjoy!!








Fruitcake





INGREDIENTS


2 cups packed brown sugar


3 cups all-purpose flour


1 tablespoon baking soda


2 tablespoons ground cinnamon


2 tablespoons ground cloves


2 tablespoons ground allspice


2 tablespoons ground nutmeg


4 eggs


2 tablespoons lemon zest


2 tablespoons vanilla extract


1/2 cup brandy


1 1/2 cups raisins


1 1/2 cups chopped nuts


1 1/2 cups dried mixed fruit


1 1/2 cups butter, melted


1 3/4 cups brandy








DIRECTIONS


Preheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan.


In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter or margarine. Mix thoroughly. Pour into prepared pan.


Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool on a wire rack.


Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.What is the best fruitcake recipe?
FRESH FRUITCAKE





2 medium oranges


3 medium cooking apples


2 ripe medium sized bananas


2 large eggs


1 1/2 cups of sugar


1/4 pound of butter, softened


3 cups of all purpose flour


1 tablespoon of baking powder


2 teaspoons of baking soda


3/4 cup of golden raisins


3/4 cup of finely chopped walnuts





Cut each orange, including the rind, into 8 sections. Remove and discard seeds. Chop orange finely in a food processor, blender or grinder.


Set aside in a 2 quart bowl. Repeat chopping with cored and cut apples, peeled if desired. Combine apples with oranges. Peel bananas, puree or mash and mix with other fruits.





Beat eggs in a large mixer bowl. Add sugar gradually, beating until mixture is thick and smooth. Beat in butter. Add fruits.





In a 1 quart container, stir or shake flour with baking powder and baking soda. Beat flour mixture into fruit mixture. Stir in raisins and walnuts. Nut pieces should be small enough not to interfere with slicing.





Turn batter into 2 (9 x 5 x 3 inch) loaf pans that have been greased and floured. Bake at 350潞F. for 1 hour or until cake tests done.





Let cool on rack before slicing. Serve plain or topped with a glaze of confectioners' sugar and orange juice.





Makes 2 loaves 10 to 12 servings each
CHOCOLATE FRUIT CAKE LOAF:





INGREDIENTS:


1 cup butter


6 ounces semisweet chocolate


1 1/2 cups granulated sugar


3 large eggs


1 cup all-purpose flour


1/4 teaspoon salt


1 cup halved red candied cherries, halved


1 cup halved green candied cherries


1/2 cup chopped candied pineapple, optional


1 1/2 cups pecan halves or combination of walnuts and pecans


candied red and green cherries, for garnish





PREPARATION:


Melt butter and chocolate in a large heavy saucepan over low heat, stirring often. Remove from heat, and cool for about 15 minutes.





Stir in sugar. Add eggs, one at a time, stirring well after each addition.





Add flour and salt, stirring until blended. Stir in candied fruits and nuts. Spoon mixture into 4 generously greased and floured 5 x 3 x 2-inch loaf pans.





Bake at 350掳 for 35 minutes or until a wooden pick inserted in center comes out clean.





Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.





Seal cakes in heavy-duty plastic wrap and chill thoroughly before cutting. Garnish with candied cherries, if desired. These loaves can be frozen.