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Ingredientes
- 1Â 1/2 lb golden brown seedless raisins (43/4 c.)
- 8 ounce red glace cherries (1 1/4 c.)
- 8 ounce candied pineapple pcs (1/2 c.)
- 8 ounce dry apricots (1 2/3 c.)
- 8 ounce pecans (2 c., see note)
- 8 ounce almonds slivered (13/4 c., see note)
- 8 ounce walnuts (13/4 c., see note)
- 1Â 1/2 c. hot water
- 1Â 1/4 c. fine granulated sugar (see note)
- 3/4 lb butter
- 1 tsp grnd nutmeg
- 1 tsp grnd cloves
- 1 tsp grnd allspice
- 1/2 tsp salt
- 3Â 1/4 c. sifted all-purpose flour
- 1Â 1/4 tsp baking pwdr
- 1 tsp baking soda
- 5 x Large eggs
- 1/4 c. whipping cream
- 1Â 1/2 Tbsp. vanilla
Direcciones
- Preheat oven to 275 degrees. Line two 10-by-5 inch loaf pans with parchment paper. Grease the bottom and sides with butter.
- Coarsely chop raisins, cherries, pineapple, apricots, pecans, almonds and walnuts with a knife. Using a food processor would chop everything too fine.
- To a large pot, add in the fruits, nuts, water, sugar, butter, nutmeg, cloves, allspice and salt. Bring to a boil on medium-high heat, stirring often, and boil for 1 minute. Remove pan from heat and cold.
- Sift together flour, baking pwdr and baking soda.
- In a small dish beat Large eggs, whipping cream and vanilla just till mixed together.
- Add in flour mix gradually to cooled fruit and nuts. Add egg mix, stirring everything till perfectly blended (no lumps in flour). Batter will be quite wet.
- Ladle batter into loaf pans. Place an ovenproof container (like a 9-by-13 inch pan) of warm tap water on the shelf under the loaf pans to create steam and moisture.
- Bake cakes in middle rack of oven for approximately 2 1/2 to 3 hrs, checking to make sure tops don't get too brown. Adding a layer of parchment paper over the cakes after about 30 min of baking will keep the tops from getting too dark.
- Test cake with toothpick in the center. Cake is done when toothpick comes out clean. Top of cakes may be a little tacky to touch when first removed from oven.
- When cakes are done, remove from oven. Let cakes cold in pans, then turn out onto a cake rack.
- Wrap well in heavy-duty foil, then double plastic freezer bags to freeze or possibly chill.
- Slices best when cake is chilled.
- Note: Any combination of nuts will be OK.
- Note: Use Baker's Sugar or possibly process granulated sugar in blender or possibly food processor.
