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Categories:
butter brown sugar eggs orange rind lemon rind honey baking soda coffee black walnuts cherry flour salt nutmeg cloves cinnamon raisins
Viewed: 26 - Published at: 9 years agoIngredients
- 1 c. butter
- 1 pound dark brown sugar
- 4 Large eggs
- 1 tbsp. grated orange rind
- 1 tbsp. grated lemon rind
- 1 c. honey
- 1 teaspoon baking soda
- 1/2 c. coffee
- 1 pound minced black walnuts
- 1/2 c cherry Kijafa (cherry wine)
- 4 c. flour
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1/2 teaspoon grnd cloves
- 2 teaspoon cinnamon
- 1 pound raisins
- 1 pound mixed candied fruits
Method
- Sift flour, salt, nutmeg, cloves and cinnamon together.
- Set aside.
- Combine walnuts, raisins and candied fruit.
- Sprinkle 1/2 c. of flour mix over fruit and nuts and toss around till they are proportionately coated and separated.
- Cream butter, adding brown sugar gradually, beating till light and fluffy.
- Add in Large eggs beating well after each.
- Add in orange and lemon rind.
- Combine honey, baking soda mixing well, and beat into butter-sugar mix.
- Combine coffee and wine add in to batter, alternating with flour mix.
- Beat till smooth.
- Add in fruit and nuts by hand, mixing thoroughly.
- Bake in three 8 1/2 x 4 1/2 x 2 1/2 inch greased pans, that have been lined with brown greased paper.
- Divide batter proportionately.
- Bake at 275 degrees for 2 1/2 to 3 hrs.
- Place a pan of warm water on bottom rack of oven to keep cakes moist.
- Let cakes stand 5 min before removing from pans.
- Invert on rack and carefully remove brown paper.
- Wrap while still slightly hot to touch in 2 layers of plastic wrap and then in foil.
- Store in cold place.
- Bake at least 2 weeks in advance.
