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 Blanched almond halves (garnish) Candied cherry halves (garnish) Brandy, rum, or fruit juice for soaking

Instructions Jump to Ingredients ↑

  1. Preparation: Preheat oven to 300 degrees F. 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. 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. 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. Yield: 20 servings Source: The New Doubleday Cookbook by Jean Anderson, Elaine Hanna (Doubleday) Reprinted with permission.


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