Fruit Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 tablespoon brandy 
• 1 cup brown sugar 
• 0.5 cup butter 
• 2 pounds fruit jell-o® mix mixed
• 4  eggs 
• 1  lemon zest 
• 1 tablespoon milk 
• 1 tablespoon blackstrap molasses 
• 0.3 teaspoon nutmeg 
• 1  orange zest juiced
• 1.3 cups self-rising flour 
• 0.3 cup cooking sherry 
• 1.3 cups wholemeal" flour whole wheat
• 0.5 cup lard 
• 0.5 cup lard 

Equipment

• frying pan
• baking paper
• oven
• mixing bowl
• loaf pan
• cheesecloth

Directions

1. Preheat oven to 325 degrees F.
2. In a mixing bowl, with a paddle attachment cream the butter and lard together.
3. Add the sugar and continue creaming.
4. Add the eggs gradually and mix until well incorporated.
5. Then, add each ingredient one at a time and blend in. Turn batter out into a loaf pan (best for doorstops) lined with parchment paper.
6. Bake 1 hour and 30 minutes, then reduce the heat to 300 degrees F and bake an additional 1 hour and 15 minutes.
7. Let cool in the pan. Wrap in plastic and let mature a few days. If you like, you can dip it or baste it with brandy, wrap it in cheesecloth, and store in a cool place for months (maybe even decades).