Prep Time: 20 minutes
Cook Time: 1 hour, 45 minutes
Total Time: 2 hours, 5 minutes
- 1-1/4 cups sifted flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 cup butter or margarine
- 1/2 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 cup golden seedless raisins
- 1 pound mixed candied fruits (pineapple, orange and lemon peel, citron), chopped fine
- 1/4 pound candied red cherries, coarsely chopped
- 1 cup toasted, slivered almonds or coarsely chopped pecans or walnuts
- Blanched almond halves (garnish)
- Candied cherry halves (garnish)
- Brandy, rum, or fruit juice for soaking
Grease, then line the bottom and sides of a 9- X 5- X 3-inch loaf pan with foil; grease foil lightly. Sift flour with baking powder, salt, and spices and set aside. Cream butter until light, gradually add sugar, continuing to cream until fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla and almond extract.
Add dry ingredients, about 1/3 cup at a time, beating just to blend. Toss raisins with candied fruits, cherries, and nuts, and stir into batter. Spoon into pan and decorate with almond and cherry halves. Bake 1-1/2 to 1-3/4 hours until cake shrinks slightly from sides of pan, is lightly browned, and a metal skewer inserted in center comes out clean.
Cool cake upright in pan on a wire rack 1/2 hour. Invert on rack, peel off foil, turning right-side-up, and cool thoroughly. Wrap in brandy-, rum- or fruit-juice-soaked cheesecloth, then in foil, and store airtight 2 to 3 weeks before serving.
Yield: 20 servings
Source: The New Doubleday Cookbook by Jean Anderson, Elaine Hanna (Doubleday)
Reprinted with permission.