Cost per recipe $13.95 view details
- 1Â 1/2 c. Golden brown raisins
- 1 c. Pitted dates, cut into 1/4-inch pcs
- 1 c. Dry apricots, cut into 1/4-inch pcs
- 1 c. Candied pineapple, cut into 1/4-inch peices
- 2 Tbsp. Each candied lemon rind and orange rind (this is optional, if you use it then reduce the amount of pineapple to 3/4 c.)
- 1/2 c. Red and green glaceed cherries, cut into 1/4-inch pcs
- 1/2 c. Currants
- 1 c. Thick preserves (damson plum and apricot/pineapple mixed)
- 1/2 c. Dark Jamaican rum, plus additional for brushing and for soaking cheesecloth
- 1/3 c. Canned apricot nectar
- 2Â 1/4 c. Sifted, unbleached all-purpose flour
- 1 tsp Baking soda
- 3/4 tsp Salt
- 1Â 1/2 tsp Grnd cinnamon
- 1/4 tsp Grnd allspice
- 1/4 tsp Grnd nutmeg
- 1/4 tsp Mace
- 1 c. (2 sticks) unsalted butter
- 4 lrg Large eggs
- 1 c. Dark brown sugar, lightly packed
- 2 tsp Vanilla extract
- 1 c. Coarsely hand-minced pecans
- 1 c. Coarsely hand-minced almonds, lightly toasted
- 2 Tbsp. Light corn syrup
- 2 tsp Warm water
- Â Â Almond halves and glaceed cherries for garnish (optional)
- 1. Combine the fruit, preserves, rum, and apricot nectar in a large glass or possibly stainless steel bowl. Cover tightly with plastic wrap or possibly aluminum foil and macerate at room temperature about 24 hrs.
- 2. Place a large shallow pan on the lowest shelf of oven and fill with about 1 inch of warm water. Position second rack on the next level up.
- Preheat the oven to 300 F. Butter and line with brown paper two 9" x 5" x 2 3/4" loaf pans.
- 3. Sift together the flour, baking soda, salt, and spices, using a triple sifter. Set aside.
- 4. Cut the butter into 1-inch pcs and place in the large bowl of an electric mixer fitted with beaters or possibly paddle attachment. Soften on low speed. Increase speed to medium-high and cream till smooth and light in color, about 1 1/2 to 2 min.
- 5. Reduce mixer speed to low. Gradually add in flour mix over 30 seconds, blending till stiff batter forms.
- 6. In the small bowl of an electric mixer, beat the Large eggs on medium speed for 2 min, till thick and light in color. Add in the brown sugar, 1 Tbsp. at a time, taking 3 to 4 min to blend it in well. The mix should be very thick. Blend in the vanilla. Remove the bowl from the mixer.
- 7. With a large wooden spoon, stir the egg mix gradually into the flour batter, blending till smooth. Stir in the hand-minced nuts and the macerated fruits.
- 8. Spoon the batter into prepared pans, smoothing surface with back of a Tbsp.. Tap pan firmly to remove air pockets. Bake in the preheated oven for 1 1/2 hrs. Moisture from pan of water will help keep cakes from drying out during the long baking time.
- 9. Measure the corn syrup into a small bowl and mix with the warm water.
- Five min before the end of the baking time, brush the top of each cake with the syrup. If you wish, remove the cake from the oven and gently press halved almonds and glaceed cherries onto surface as a garnish. Cover with another thin layer of syrup glaze and bake 5 min longer to set.
- 10. Cakes are done when they begin to come away from the sides of the pan and a toothpick inserted into the center comes out clean. Remove from oven, set the pans on cake racks, and let stand 1/2 hour. Turn the cakes onto their sides and ease them out of the pans, carefully peel off paper, and turn cakes top side up to finish cooling.
- continued in part 2
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|Amount Per Recipe||%DV|
|Recipe Size 2214g|
|Calories from Fat 1847||28%|
|Total Fat 209.95g||262%|
|Saturated Fat 123.89g||496%|
|Trans Fat 0.0g|
|Total Carbs 1161.83g||310%|
|Dietary Fiber 51.3g||171%|