Ingredients
- 4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground mace
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2 1/2 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 teaspoon baking soda
- 1 1/3 cups orange juice
- 1 cup golden raisins
- 3 cups fresh, or frozen and thawed, cranberries, coarsely chopped
- 1 cup pecans, coarsely chopped (8 ounces)
Preparation
Step 1
Preheat oven to 350 degrees. Generously butter two 4 1/2-by-8-inch loaf pans; set aside. In a large bowl, stir together the flour,salt, mace, cinnamon, allspice and baking powder. Set aside.
In the bowl of an electric mixer, cream butter and sugar until well-mixed; add vanilla. Beat in eggs, one at a time, and continue beating until mixture is light and fluffy. Add the dry flour mixture and mix at medium speed until well-combined. In a medium bowl, dissolve the baking soda in the orange juice (it will foam slightly) and, with the mixer running on low speed, slowly add to the batter. Add the raisins, cranberries and pecans and mix until combined (batter will be stiff). Divide batter between pans, smooth tops with a spatula, and bake until a toothpick inserted in the center of a loaf comes out clean, about 1 hour to 1 hour and 15 minutes. Cool on a rack for 10 minutes, then remove from pans and cool completely. Will keep, well-wrapped, up to a week; freeze for up to 2 months.