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{{Wikifiedrecipe}}
 
===Ingredients===
 
===Ingredients===
   
* 4 1/2 cup Raisins
+
* 4 1/2 cup [[Raisins]]
*2 1/4 cup Currants
+
*2 1/4 cup [[currants]]
*1/2 lbs Soft butter or margarine
+
*1/2 lbs Soft [[butter]] or [[margarine]]
*1/2 lbs Soft shortening
+
*1/2 lbs Soft [[shortening]]
*2 cup Sugar
+
*2 cup [[Sugar]]
*1 tbsp Vanilla extract
+
*1 tbsp [[vanilla extract]]
*1 tbsp Almond extract
+
*1 tbsp [[almond extract]]
*12 Eggs
+
*12 [[eggs]]
*1 cup Orange juice concentrate (not thawed)
+
*1 cup [[orange juice]] concentrate (not thawed)
 
*1/2 cup Honey
 
*1/2 cup Honey
*4 1/2 cup Unsifted all purpose flour
+
*4 1/2 cup Unsifted all purpose [[flour]]
*2 tsp Baking powder
+
*2 tsp [[baking powder]]
*1 tsp Baking soda
+
*1 tsp [[baking soda]]
*1 tsp Salt
+
*1 tsp [[salt]]
*1 tsp Nutmeg
+
*1 tsp [[nutmeg]]
 
*1/2 tsp Cloves (ground)
 
*1/2 tsp Cloves (ground)
*1 cup Pitted dates, cut up
+
*1 cup Pitted [[dates]], cut up
*2 1/4 cup Candied cherries
+
*2 1/4 cup [[Candied cherries]]
*1 cup Blanched almonds, halved
+
*1 cup [[blanched almonds]], halved
   
 
===Directions===
 
===Directions===
   
*Note: i take the whole amount of fruit (10 cups) and make a nice looking mixture. I don't necessarily use the amounts shown. If the candied fruit is on sale, i just use more of it than the raisins. I still end up with the 10 cups, but it is usually more of the fruit mix and candied pineapple. The almonds i use are the slivered ones. Easier to work with... The original recipe called for brandy or grape juice, but i found that if you substitute the orange juice concentrate, it has a nicer flavour.
+
*Note: i take the whole amount of fruit (10 cups) and make a nice looking mixture. I don't necessarily use the amounts shown. If the [[candied fruit]] is on sale, i just use more of it than the [[Raisins]]. I still end up with the 10 cups, but it is usually more of the fruit mix and [[candied pineapple]]. The [[almonds]] i use are the slivered ones. Easier to work with... The original recipe called for [[brandy]] or [[grape juice]], but i found that if you substitute the [[orange juice]] concentrate, it has a nicer flavour.
 
Use 2 tube pans 10x4 each, or 5 loaf pans.<BR>
 
Use 2 tube pans 10x4 each, or 5 loaf pans.<BR>
Line pans with 2-3 thicknesses of brown paper or 1 thickness of heavy foil; grease well with unsalted shortening.
+
Line pans with 2-3 thicknesses of brown paper or 1 thickness of heavy foil; grease well with unsalted [[shortening]].
*i use lard to grease and don't need to line with paper
+
*i use [[lard]] to grease and don't need to line with paper
Wash raisins and currants and dry thoroughly between paper towels.<BR>
+
Wash [[Raisins]] and [[currants]] and dry thoroughly between paper towels.<BR>
Beat butter and shorteningtogether very thoroughly; when smooth and fluffy, add sugar gradually, beating continuously.<BR>
+
Beat [[butter]] and shorteningtogether very thoroughly; when smooth and fluffy, add [[Sugar]] gradually, beating continuously.<BR>
Blend in vanilla and almond extract.<BR>
+
Blend in [[vanilla]] and [[almond extract]].<BR>
Add eggs, one at a time, beating after each addition.<BR>
+
Add [[eggs]], one at a time, beating after each addition.<BR>
Beat in orange juice and honey.<BR>
+
Beat in [[orange juice]] and honey.<BR>
 
This may cause the batter to appear separated, but it will not affect results.<BR>
 
This may cause the batter to appear separated, but it will not affect results.<BR>
 
Sift together remaining dry ingredients.<BR>
 
Sift together remaining dry ingredients.<BR>
Mix prepared fruits and almonds in large mixing bowl; add sifted dry ingredients, and mix well to coat pieces.<BR>
+
Mix prepared fruits and [[almonds]] in large mixing bowl; add sifted dry ingredients, and mix well to coat pieces.<BR>
Scrape egg and butter mixture into bowl, and, using hands, combine very thoroughly.<BR>
+
Scrape [[egg]] and [[butter]] mixture into bowl, and, using hands, combine very thoroughly.<BR>
 
Fill each pan ¾ full.<BR>
 
Fill each pan ¾ full.<BR>
 
Preheat oven to 275°F.<BR>
 
Preheat oven to 275°F.<BR>
 
Bake cakes 1-½ to 3-½ hours, depending on size of pans used.<BR>
 
Bake cakes 1-½ to 3-½ hours, depending on size of pans used.<BR>
After first hour or so, place pan of water on bottom of oven to prevent cakes from drying out.<BR>
+
After first hour or so, place pan of [[water]] on bottom of oven to prevent cakes from drying out.<BR>
 
When cakes test done, remove from oven, and let pans stand on racks until cakes are completely cooled.<BR>
 
When cakes test done, remove from oven, and let pans stand on racks until cakes are completely cooled.<BR>
 
Remove from pans, and peel of paper linings.<BR>
 
Remove from pans, and peel of paper linings.<BR>
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When they come out of the oven, i let them sit for a few minutes and then take them out of the pans while still fairly hot.<BR>
 
When they come out of the oven, i let them sit for a few minutes and then take them out of the pans while still fairly hot.<BR>
 
Let them cool for maybe 15-20 minutes and then pack them while still warm.<BR>
 
Let them cool for maybe 15-20 minutes and then pack them while still warm.<BR>
I pour ¼ to ½ cup brandy (apricot, orange, or cherry) onto the cakes, wrap in double thickness of handy wrap, then wrap in tin foil securely.<BR>
+
I pour ¼ to ½ cup [[brandy]] ([[apricot]], [[orange]], or [[cherry]]) onto the cakes, wrap in double thickness of handy wrap, then wrap in tin foil securely.<BR>
I then store them in the basement where it is cool and every couple of days i turn them to make sure that the brandy diffuses throughout the whole cake.<BR>
+
I then store them in the basement where it is cool and every couple of days i turn them to make sure that the [[brandy]] diffuses throughout the whole cake.<BR>
 
I have never had this recipe fail me.<BR>
 
I have never had this recipe fail me.<BR>
 
I am asked for it by most of my family members as i send them for presents at christmas.<BR>
 
I am asked for it by most of my family members as i send them for presents at christmas.<BR>
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[[Category:nutmeg Recipes]]
 
[[Category:nutmeg Recipes]]
 
[[Category:Candied pineapple Recipes]]
 
[[Category:Candied pineapple Recipes]]
  +
[[category:blanched almond Recipes]]
  +
[[category:glace cherries Recipes]]
  +
[[category:vanilla extract Recipes]]
  +
[[category:almond extract Recipes]]
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[[category:baking powder Recipes]]
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[[category:candied fruit Recipes]]
  +
[[category:orange juice Recipes]]
  +
[[category:grape juice Recipes]]
  +
[[category:baking soda Recipes]]
  +
[[category:shortening Recipes]]
  +
[[category:margarine Recipes]]
  +
[[category:currants Recipes]]
  +
[[category:vanilla powder Recipes]]
  +
[[category:almond Recipes]]
  +
[[category:Dried Grapes Recipes]]
  +
[[category:apricot Recipes]]
  +
[[category:brandy Recipes]]
  +
[[category:butter Recipes]]
  +
[[category:cherry Recipes]]
  +
[[category:orange Recipes]]
  +
[[category:water Recipes]]
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[[category:Sugar Recipes]]
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[[category:granulated sugar Recipes]]
  +
[[category:flour Recipes]]
  +
[[category:egg Recipes]]
  +
[[category:salt Recipes]]
  +
[[category:lard Recipes]]
  +
[[category:egg Recipes]]

Revision as of 11:39, 12 June 2006

Ingredients

Directions

  • Note: i take the whole amount of fruit (10 cups) and make a nice looking mixture. I don't necessarily use the amounts shown. If the candied fruit is on sale, i just use more of it than the Raisins. I still end up with the 10 cups, but it is usually more of the fruit mix and candied pineapple. The almonds i use are the slivered ones. Easier to work with... The original recipe called for brandy or grape juice, but i found that if you substitute the orange juice concentrate, it has a nicer flavour.

Use 2 tube pans 10x4 each, or 5 loaf pans.
Line pans with 2-3 thicknesses of brown paper or 1 thickness of heavy foil; grease well with unsalted shortening.

  • i use lard to grease and don't need to line with paper

Wash Raisins and currants and dry thoroughly between paper towels.
Beat butter and shorteningtogether very thoroughly; when smooth and fluffy, add Sugar gradually, beating continuously.
Blend in vanilla and almond extract.
Add eggs, one at a time, beating after each addition.
Beat in orange juice and honey.
This may cause the batter to appear separated, but it will not affect results.
Sift together remaining dry ingredients.
Mix prepared fruits and almonds in large mixing bowl; add sifted dry ingredients, and mix well to coat pieces.
Scrape egg and butter mixture into bowl, and, using hands, combine very thoroughly.
Fill each pan ¾ full.
Preheat oven to 275°F.
Bake cakes 1-½ to 3-½ hours, depending on size of pans used.
After first hour or so, place pan of water on bottom of oven to prevent cakes from drying out.
When cakes test done, remove from oven, and let pans stand on racks until cakes are completely cooled.
Remove from pans, and peel of paper linings.
Let ripen 4-5 weeks before serving.
This recipe makes dark moist cake, rich with fruits and mingled flavors of spices, honey, and the like.
If desired, recipe may be halved with good results.
When they come out of the oven, i let them sit for a few minutes and then take them out of the pans while still fairly hot.
Let them cool for maybe 15-20 minutes and then pack them while still warm.
I pour ¼ to ½ cup brandy (apricot, orange, or cherry) onto the cakes, wrap in double thickness of handy wrap, then wrap in tin foil securely.
I then store them in the basement where it is cool and every couple of days i turn them to make sure that the brandy diffuses throughout the whole cake.
I have never had this recipe fail me.
I am asked for it by most of my family members as i send them for presents at christmas.
I have tried other recipes, but this one has the moistest results i have found.

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See also