Ingredients Jump to Instructions ↓

  1. 3/4 cup light or dark raisins

  2. 3/4 cup chopped dates or figs

  3. 1 1/3 cups chopped walnuts or pecans

  4. 1/2 cup chopped dried apricots

  5. 1/2 cup chopped candied orange or lemon peel

  6. 1/2 pound (2 sticks) softened butter

  7. 4 cups confectioners' sugar

  8. 8 large eggs

  9. 4 3/4 cups all-purpose flour

  10. 4 teaspoons baking powder

  11. 2 teaspoons vanilla extract

  12. 1/2 cup vodka or orange juice

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 degrees. Mix fruits and nuts and toss with a small amount of flour to keep ingredients from clumping together in cake batter.

  2. In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating after each.

  3. Mix together flour and baking powder and slowly add to the butter-sugar-egg mixture, combining thoroughly. Add vanilla and liquor or juice, mixing well. Stir in fruit-nut mixture by hand until thoroughly incorporated.

  4. Distribute batter into prepared pans and bake 45 minutes to 1 hour or more or until toothpick tests clean.

  5. When cakes come out of oven, run a knife around the edges but allow them to cool completely in the pans. When cool, turn out and store tightly wrapped in a cool place for up to four weeks.


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