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Ingredients Jump to Instructions ↓

  1. 2 c Golden raisins

  2. 2 c Currants

  3. 2 c Dried apricot halves

  4. 2 c Dried figs, halved

  5. 1 c Pitted prunes

  6. 1 c Pitted dates

  7. 4 c Walnuts, in large pieces

  8. 2 c Pecans, in large pieces

  9. 3 Oranges, Grated zest only

  10. 3 Lemons, Grated zest only

  11. 1/2 c Candied ginger, chopped

  12. 2 ts Cinnamon

  13. 1 ts Ground allspice

  14. 1 ts Mace

  15. 1/2 ts Cloves

  16. 1 c Molasses

  17. 2 c Brandy -(or substitute apple juice - or water)

  18. 1/2 c Orange liqueur - (or orange juice)

  19. 4 c All-purpose flour

  20. 1 tb Baking powder

  21. 1 ts Baking soda

  22. 1/2 ts Salt

  23. 1 lb Butter

  24. 3 c Dark brown sugar

  25. 8 Eggs

  26. 1 tb Vanilla extract

Instructions Jump to Ingredients ↑

  1. 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 MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008

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