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Categories:
figs dates golden raisins brandy aluminum unsalted butter sugar golden brown sugar eggs vanilla ground cardamom ground nutmeg salt flour pine nuts
Viewed: 96 - Published at: 8 years agoIngredients
- 1 7-ounce package marzipan, cut into 1/2-inch pieces
- 1 1/4 cups chopped dried Calimyrna figs (about 6 ounces)
- 3 cups combined chopped dried pears, dried apricots and pitted dates (about 15 ounces total)
- 1 cup golden raisins (about 5 ounces)
- 1/2 cup brandy
- 4 8 x 3 3/4 x 2 1/2-inch disposable aluminum loaf pans, 8 1/2 x 3 1/2 x 2-inch corrugated paper baking loaf forms*or 8 1/4 x 4 1/4 x 2 1/2-inch metal loaf pans
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 1 cup (packed) golden brown sugar
- 8 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon ground cardamom
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 cups all purpose flour
- 1 1/2 cups pine nuts (about 6 ounces), toasted
- *Corrugated paper baking loaf forms are available at some cookware stores or by mail from Sur La Table; call 800-243-0852.
Method
- Place marzipan on plate; cover with plastic wrap.
- Freeze overnight.
- Combine dried figs and next 3 ingredients in large bowl.
- Cover and let stand at room temperature overnight, stirring occasionally.
- Preheat oven to 325F.
- Butter baking pans or forms.
- Beat 1 1/2 cups butter, sugar and brown sugar in large bowl until light.
- Beat in eggs 1 at a time, then vanilla, cardamom, nutmeg and salt.
- Stir in flour in 4 additions.
- Stir in pine nuts, dried fruit mixture and any soaking liquid from bowl.
- Gently stir in marzipan.
- Divide batter among prepared pans.
- Place pans on baking sheet.
- Bake until tester inserted into center of cakes comes out clean, about 1 hour 15 minutes.
- Cool cakes completely in pans on racks.
- Wrap in plastic.
- Let stand at least 1 day and up to 3 days at room temperature or chill up to 2 weeks.
- Serve at room temperature.
