In this recipe, I eliminated the candied fruits in favor of dried fruits, as I believe them to be more palate pleasing.
Recipe makes on 10-inch tube or bundt cake; two 9-inch x 5-inch loaves
Whatcha Need:
Fruit & Nut Mixture:
1/2 cup pecans, chopped
1/4 cup walnuts, chopped
1/4 cup almonds, sliced
1/2 cup dark raisins
1/2 cup golden raisins
1/2 cup dried apricots – quartered
1/2 cup dried prunes – quartered
1/2 cup dried cranberries
1/2 cup dried cherries
1/2 cup dried apples
1/2 cup pineapple tidbits – drained
Dry Ingredients:
3 cups all-purpose flour
1-1/2 teaspoon baking powder
1-1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
Wet Ingredients:
6 eggs, beaten until frothy
1-1/2 cup dark brown sugar
1/3 cup bourbon, rum or sherry
3/4 cup butter, melted
1/4 cup molasses or sorghum
2/3 cup orange juice
Whatcha Do:
- Prepare one 10” tube pan or two 9”x5” loaf pans by oiling and lining with parchment or waxed paper.
- In a large bowl, combine the dry ingredients. Add the fruit and nuts and toss to coat each piece.
- In a separate bowl, beat the eggs until frothy and gradually add the brown sugar. Mix until sugar is dissolved. Add the rest of the wet ingredients and blend well.
- Add wet ingredients to the flour/nut/fruit mixture and stir until well combined. The batter will be stiff and overwhelmed with fruit.
- Fill prepared pans no more than 3/4 full. Bake for 2-1/2 to 3 hours at 275°F. Cake is done when a knife inserted into the middle comes out clean