- 3
Ingredients
- 3/4 C. chopped dried pears
- 3/4 C. chopped dried peaches
- 3/4 C. chopped dried figs
- 3/4 C. chopped dried dates
- 2/3 C. currants
- 1 (15-oz.) package raisins
- 1 C. dark rum or Cognac
- 2 1/2 C. all-purpose flour
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. ground allspice
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 4 oz. chopped candied fruit peel (orange,grapefruit, lemon or mixture)
- 1/4 C. chopped candied ginger
- 1/4 C. chopped pecans
- 1/4 C. chopped almonds
- 1 C. butter
- 1 C. brown sugar
- 5 eggs
- 1/2 C. currant jelly
- 1/2 C. molasses
- 1/4 C. strong coffee
- 1/2 C. dark rum or Cognac
Preparation
Step 1
1. Soak dried fruit, currants, and raisins overnight in 1 C. dark rum or Cognac stirring occasionally. Drain fruit.
2. Preheat oven to 300°F.
3. Grease three 8x4x2 inch loaf pans. Line bottom and sides of pans with brown paper to prevent overbrowning; grease paper.
4. In bowl, combine flour, salt, cinnamon, baking soda, baking powder, allspice, nutmeg and cloves. Add fruit, candied peel, candied ginger pecans, and almonds mix well.
5. In mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add brown sugar and beat till well combined. Add eggs, jelly and molasses and mix thoroughly.
6. Stir dry ingredients alternately into butter mixture with coffee and the remaining 1/2 C. rum or Cognac.
7. Divide batter between prepared pans. Bake for 1 3/4 to 2 hours or until toothpick inserted near center comes out clean. (After 1 hour, cover pans loosely with foil; this will keep cakes from overbrowning.)
8. Cool in pan on rack. Wrap cakes in rum- or Cognac-soaked cheesecloth. Overwrap with foil. Store in cool, dry place for 2 to 8 weeks to mellow flavors. Remoisten cheesecloth about once a week, or as needed.