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Yield: 1 Servings
Ingredients:
* 4 1/2 c Raisins
* 2 1/4 c Currants
* 1/2 lb Soft butter or margarine
* 1/2 lb Soft shortening
* 2 c Sugar
* 1 tb Vanilla extract
* 1 tb Almond extract
* 12 Eggs
* 1 c Orange juice concentrate (not thawed)
* 1/2 c Honey
* 4 1/2 c Unsifted all purpose flour
* 2 ts Baking powder
* 1 ts Baking soda
* 1 ts Salt
* 1 ts Nutmeg
* 1/2 ts Cloves (ground)
* 1 c Pitted dates cut up
* 2 1/4 c Candied cherries
* 1 c Blanched almonds
Instructions:
Preheat oven to 275F. Bake cakes 1-1/2 to 3-1/2 hours depending on size of pans used. After first hour or so place pan of water on bottom of oven to prevent cakes from drying out. When cakes test done remove from oven and let pans stand on racks until cakes are completely cooled. Remove from pans and peel of paper linings. Let ripen 4-5 weeks before serving. This recipe makes dark moist cake rich with fruits and mingled flavors of spices honey and the like. If desired recipe may be halved with good results. When they come out of the oven I let them sit for a few minutes and then take them out of the pans while still fairly hot. Let them cool for maybe 15-20 minutes and then pack them while still warm. I pour 1/4 to 1/2 cup brandy (apricot orange or cherry) onto the cakes wrap in double thickness of Handy wrap then wrap in tin foil securely. I then store them in the basement where it is cool and every couple of days I turn them to make sure that the brandy diffuses throughout the whole cake. By pouring the brandy on AFTER it is cooked you get a cake that kicks!! (for our A.A. friends I make dry ones with no brandy and it still stays moist.)
Ingredients:
* 4 1/2 c Raisins
* 2 1/4 c Currants
* 1/2 lb Soft butter or margarine
* 1/2 lb Soft shortening
* 2 c Sugar
* 1 tb Vanilla extract
* 1 tb Almond extract
* 12 Eggs
* 1 c Orange juice concentrate (not thawed)
* 1/2 c Honey
* 4 1/2 c Unsifted all purpose flour
* 2 ts Baking powder
* 1 ts Baking soda
* 1 ts Salt
* 1 ts Nutmeg
* 1/2 ts Cloves (ground)
* 1 c Pitted dates cut up
* 2 1/4 c Candied cherries
* 1 c Blanched almonds
Instructions:
Preheat oven to 275F. Bake cakes 1-1/2 to 3-1/2 hours depending on size of pans used. After first hour or so place pan of water on bottom of oven to prevent cakes from drying out. When cakes test done remove from oven and let pans stand on racks until cakes are completely cooled. Remove from pans and peel of paper linings. Let ripen 4-5 weeks before serving. This recipe makes dark moist cake rich with fruits and mingled flavors of spices honey and the like. If desired recipe may be halved with good results. When they come out of the oven I let them sit for a few minutes and then take them out of the pans while still fairly hot. Let them cool for maybe 15-20 minutes and then pack them while still warm. I pour 1/4 to 1/2 cup brandy (apricot orange or cherry) onto the cakes wrap in double thickness of Handy wrap then wrap in tin foil securely. I then store them in the basement where it is cool and every couple of days I turn them to make sure that the brandy diffuses throughout the whole cake. By pouring the brandy on AFTER it is cooked you get a cake that kicks!! (for our A.A. friends I make dry ones with no brandy and it still stays moist.)
