1 c Granulated sugar 1 c Sliced natural almonds,
1 c Water -finely chopped
1 c Chopped pitted dates 1/2 ts Ground cinnamon
1 c Dark seedless raisins 1/4 ts Ground nutmeg
1 c Dried cherries 1/4 ts Salt
1 c Dried apricots, chopped 1/4 ts Baking soda
1/2 c Brandy 1 Large egg, lightly beaten
1/4 c (1/2 stick) butter 1 ts Almond extract
1 c Unsifted all-purpose flour Confectioners’ sugar
1. Several hours ahead or day before baking, prepare fruit mixture:
In 2-quart saucepan, combine granulated sugar, water, dates, raisins,
cherries, apricots, brandy, and butter; heat to boiling over
medium-high heat. Reduce heat to low and cook, stirring
occasionally, 10 minutes. Remove from heat and cool completely. Cover
and refrigerate if not using within several hours.
2. When fruit mixture is completely cooled, heat oven to 275’F.
Line thirty-six 2-inch muffin-pan C with 1 1/2-inch muffin-C liners.
3. In large bowl, combine flour, almonds, cinnamon, nutmeg, salt, and
baking soda. With large spoon, stir egg, almond extract, and cooled
fruit mixture into flour mixture until well combined.
4. Spoon batter evenly into lined muffin-pan C . Bake 25 to 30
minutes or until centers spring back when lightly pressed with
fingertip. Cool cakes in liners on wire racks. Cakes can be stored
for several days in an airtight container or frozen for several weeks.
5. To serve, stack cakes on a serving platter. Just before serving,
sprinkle tops of cakes with confectioners’ sugar.
Country Living/June/90 Scanned & fixed by DP & GG
Yields
36 cakes