Ingredients
- 1 cups (300 mL) pecan halves
- 1 cup (250 mL) brazil nuts
- cup (175 mL) crystallized ginger chunks
- cup (175 mL) crystallized cherries
- cup (175 mL) crystallized green cherries or pineapple
- cup (175 mL) candied citrus peel (recipe follows)
- Butter
- 3 eggs
- cup (125 mL) packed brown sugar
- 2 tbsp (25 mL) bourbon
- 1 tsp (5 mL) vanilla extract
- cup (175 mL) all-purpose flour
- tsp (2 mL) baking powder
- tsp (2 mL) ground allspice
- tsp (1 mL) ground ginger
- tsp (1 mL) cinnamon
- Pinch salt
Preparation
Step 1
1. Preheat the oven to 350F (180C) and lightly toast the nuts, about 7 minutes. In a large bowl, mix them together with the fruit and the candied citrus peel.
2. Lower the oven temperature to 300F (150C). Line an 8 x 4-inch (1.5-L) loaf pan with aluminum foil and butter lightly.
3. Whisk the eggs with the sugar, bourbon and vanilla. Sift together the flour, baking powder, spices and salt. Gradually whisk the sifted mixture into the egg mixture and continue whisking until smooth. Pour this over the fruit and stir until well mixed. Spoon into the prepared tin and smooth the top.
4. Bake for 1 hours until the top is golden brown and a cake tester inserted in the centre comes out cleanly. Cool in the tin, then remove and wrap in aluminum foil or plastic wrap.