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Categories:
walnut halves pecan nuts dates apricots prunes mixed candied fruits raisins maraschino cherries flour baking powder salt eggs sugar vanilla brandy soaking
Viewed: 89 - Published at: 8 years agoIngredients
- 8 ounces walnut halves
- 8 ounces pecan halves
- 8 ounces brazil nuts
- 16 ounces pitted dates
- 16 ounces dried apricots
- 12 pitted prunes, halved
- 4 ounces mixed candied fruits
- 1/2 cup raisins
- 1 cup maraschino cherries
- 1 1/2 cup sifted unbleached flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 6 eggs
- 1 cup sugar
- 2 teaspoons vanilla
- 3/4 cup brandy
- Additional brandy for soaking
Method
- Grease the bottom and sides of an eight-cup souffle dish or a 9-by-5-by-3-inch loaf pan.
- Line with brown paper; grease the paper.
- Combine the walnuts, pecans, brazil nuts, dates, apricots, prunes, candied fruits, raisins and cherries in a large bowl.
- Sift the flour, baking powder and salt over the nuts and fruits.
- Toss lightly until well coated.
- Beat the eggs, sugar and vanilla in a medium-size bowl with an electric mixer until the mixture is fluffy and light.
- Pour over the nut mixture.
- Stir gently to combine.
- Fill the prepared dish or pan, pressing the cake mixture firmly.
- Bake at 275 degrees for about two hours.
- (If the top is browning too quickly, cover with buttered foil.)
- Remove the cake to a wire rack.
- Spoon one-quarter cup of brandy over the cake.
- Let stand one hour.
- Invert the cake and peel off the paper.
- Turn it right side up and let it stand on the wire rack until it is completely cooled.
- Place the wire rack in a shallow pan and spoon the remaining one-half cup of brandy over the cake.
- To store, wrap the cake in cheesecloth that has been soaked in brandy.
- Wrap in heavy-duty aluminum foil or store in tightly covered container.
