Ingredients Jump to Instructions ↓

  1. 1-1/4 cups sifted flour

  2. 1/2 teaspoon baking powder

  3. 1/2 teaspoon salt

  4. 1/2 teaspoon nutmeg

  5. 1/2 teaspoon ginger

  6. 1/2 cup butter or margarine

  7. 1/2 cup sugar

  8. 3 eggs

  9. 1 teaspoon vanilla

  10. 1/2 teaspoon almond extract

  11. 1 cup golden seedless raisins

  12. 1 pound mixed candied fruits (pineapple, orange and lemon peel, citron), chopped fine

  13. 1/4 pound candied red cherries, coarsely chopped

  14. 1 cup toasted, slivered almonds or coarsely chopped pecans or walnuts

  15. Blanched almond halves (garnish)

  16. Candied cherry halves (garnish)

  17. Brandy, rum, or fruit juice for soaking

Instructions Jump to Ingredients ↑

  1. Preheat oven to 300 degrees F.

  2. Grease, then line the bottom and sides of a 9- X 5- X 3-inch loaf pan with foil; grease foil lightly. Sift flour with baking powder , salt , and spices and set aside. Cream butter until light, gradually add sugar, continuing to cream until fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla and almond extract.

  3. Add dry ingredients, about 1/3 cup at a time, beating just to blend. Toss raisins with candied fruits, cherries , and nuts , and stir into batter. Spoon into pan and decorate with almond and cherry halves. Bake 1-1/2 to 1-3/4 hours until cake shrinks slightly from sides of pan, is lightly browned, and a metal skewer inserted in center comes out clean.

  4. Cool cake upright in pan on a wire rack 1/2 hour. Invert on rack, peel off foil, turning right-side-up, and cool thoroughly. Wrap in brandy-, rum - or fruit-juice-soaked cheesecloth, then in foil, and store airtight 2 to 3 weeks before serving.

  5. Yield: 20 servings Source: The New Doubleday Cookbook by Jean Anderson, Elaine Hanna (Doubleday)

  6. Reprinted with permission.


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