2 c Golden raisins
2 c Currants
2 c Dried apricot halves
2 c Dried figs, halved
1 c Pitted prunes
1 c Pitted dates
4 c Walnuts, in large pieces
2 c Pecans, in large pieces
3 Oranges, Grated zest only
3 Lemons, Grated zest only
1/2 c Candied ginger, chopped
2 ts Cinnamon
1 ts Ground allspice
1 ts Mace
1/2 ts Cloves
1 c Molasses
2 c Brandy
-(or substitute apple juice
– or water)
1/2 c Orange liqueur
– (or orange juice)
4 c All-purpose flour
1 tb Baking powder
1 ts Baking soda
1 1/2 ts Salt
1 lb Butter
3 c Dark brown sugar
8 Eggs
1 tb Vanilla extract
THE DAY BEFORE combine all dried fruits, nuts and zest in a mixing bowl.
Add the candied ginger and the spices and toss well to mix. Add molasses
and liquids and mix well. Cover and let stand overnight at room
temperature. When ready to bake, preheat oven to 275F. Grease 4
(9-by-5-by-3-inch) loaf pans, line them with waxed paper and grease the
paper. Coat lightly with flour. Sprinkle 1 cup flour over fruit mixture and
stir it. Combine the remaining 3 cups of flour with baking powder, baking
soda and salt and sift them together on a sheet of waxed paper. Cream the
butter, add the brown sugar and beat well. Add eggs, 2 at a time, beating
well after each addition. Add the vanilla. Add all dry ingredients and beat
until batter is blended and smooth. Pour batter over fruit, mix well until
everything is coated with batter. Divide batter among loaf pans, filling to
1/2 inch below top. Bake for 2 hours. Don’t worry if they crack on top.
Cakes are done when a straw inserted in the center comes out clean. Makes 4
Cakes
From
Yields
40 Servings