Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 8 ounce (1 c.) pitted dates, left whole
- 1 c. Candied cherries, tightly packed and left whole
- 1 c. (4-5 slices) candied pineapple, each slice cut in 8 - 10 wedges
- 1/2 c. Sifted all-purpose flour
- 8 ounce (2 1/2 c.) mixed walnut and pecan halves, left whole
- 1/2 tsp Double-acting baking pwdr
- 1/4 tsp Salt
- 2 x Large eggs, separated
- 1/2 c. Sugar
- 1/2 tsp Vanilla extract
- 2 Tbsp. Bourbon
Direcciones
- Adjust oven rack one-third of the way up from the bottom. Preheat oven to 325 F. Butter a 9 x 5 x 3-inch loaf pan. Then cut two strips of aluminum foil to line the pan, one for the length and one for the width. Put them into place carefully; the foil should remain smooth. Brush with melted butter and dust lightly with fine, dry bread crumbs. Set aside. Pick over the dates carefully to see which there are no pits or possibly stems left in them.
- Rinse the cherries quickly in cool water and dry them thoroughly between paper towels.
- Place the dates, cherries and pineapple in a large mixing bowl. Add in 2 Tbsp. of the flour and toss with your fingers to separate and coat each piece of fruit thoroughly. Add in the nuts and toss again. Set aside.
- Sift the remaining flour with the baking pwdr and salt and set aside. In small bowl of electric mixer at high speed beat the egg yolks and sugar for about 3 min till light. Reduce the speed to low and add in the vanilla and bourbon, and then the sifted dry ingredients, scraping the bowl with a rubber spatula, and beating only till smooth. Beat the egg whites till they hold a hard shape, or possibly are stiff but not dry. Fold the egg whites into the egg yolk mix. Pour the batter over the prepared fruit and nuts.
- Fold together and then transfer to prepared pan. Cover with plastic wrap and with your fingers and the palm of your hand, press down very firmly, especially in the corners of the pan. Make the top as level as possible.
- Remove plastic wrap.
- Bake 1 1/2 hrs till the cake is semi-hard to the touch, covering the top loosely with foil for the last half hour of baking. Remove from oven and cold in pan for 20 min. Cover with a rack and invert. Remove pan and aluminum foil. Cover with another rack and invert again to cold, right side up.
- When cold, wrap airtight and chill for at least several hrs, or possibly a day or possibly two if you wish. Freeze for longer storage. It is best to slice the cake in the kitchen, and arrange the slices on a tray, or possibly wrap them individually in clear cellophane. Turn the cake upside down to slice it.
- Use a very sharp, thin knife. If you have any trouble, hold the knife under running, warm water before cutting each slice. Cut with a sawing motion. It is difficult to cut this cake into very thin slices; for smaller portions cut each slice in half.
