Total: 3 hrs 30 mins
Prep: 30 mins, Cook: 3 hrs
Yield: 10 pounds of cake (80 servings)
[post_ads]
What You'll Need
Prep: 30 mins, Cook: 3 hrs
Yield: 10 pounds of cake (80 servings)
[post_ads]
What You'll Need
- 1 pound sugar
- 1 pound butter
- 1 pound all-purpose flour (plus flour for fruit)
- 10 large eggs
- 1 pound dates
- 1 pound raisins
- 1 pound halved candied cherries
- 1 pound chopped candied pineapple
- 1 pound candied fruit (mixed, soaked in brandy at least overnight before using brandy)
- 1/2 teaspoon ginger
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 teaspoons ground cloves
- 1 teaspoon allspice
How to Make It
- Combine fruits in a large enameled kettle or large bowl; cover with brandy and stir to blend.
- Cover and let soak at least overnight.
- Preheat oven to 300°.
- Cream butter and sugar.
- Add eggs two at a time, beaten.
- Add flour which has been sifted and to which has been added spices.
- Drain fruit; toss with a little flour to lightly coat. Mix well. Prepare loaf pans by greasing then lining with buttered brown paper.
- Fill 2/3 full with batter and bake for about 3 hours, covering loosely with aluminum foil after 30 minutes to prevent over-browning (do not let the foil touch the cake).
- Test with cake tester or toothpick after about 2 hours.
[post_ads_2]
More From theSpruce:
More From theSpruce:
