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Categories:
pecans nuts candied pineapple raisins dates candied cherries flour sugar baking powder salt ground cinnamon ground nutmeg eggs red wine
Viewed: 4 - Published at: 8 years agoIngredients
- 6 c. chopped pecans
- 1 lb. Brazil nuts, chopped
- 1 lb. candied pineapple, chopped
- 1 (15 oz.) pkg. chopped raisins
- 1 (8 oz.) pkg. chopped dates
- 1 (8 oz.) pkg. candied cherries
- 2 c. flour (all-purpose), divided
- 3/4 c. sugar
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 4 eggs, beaten
- 1/2 c. Burgundy or other dry red wine
Method
- Combine first 5 ingredients in a large mixing bowl; add 1 cup flour, mixing well.
- Combine remaining 1 cup flour, sugar, baking powder, salt, cinnamon and nutmeg; mix well.
- Add eggs; beat with an electric mixer until well blended.
- Add batter to fruit mixture, stirring well.
- Spoon batter into a greased and brown paper lined 10-inch tube pan.
- Bake at 275° for 2 1/2 hours or until a wooden pick inserted in center comes out clean.
- Cool cake completely in pan.
- Remove from pan and remove brown paper.
- Wrap cake in cheesecloth soaked in 1/2 cup wine; store in an airtight container at least 1 week before serving.
