Treasure Chest Fruit Cake
Treasure Chest Fruit Cake
1 1/2 cups fresh California dates
1 1/2 cups dried figs
1 cup seeded raisins
2 cups golden seedless raisins
1 cup cut preserved lemon peel
1/2 cup cut preserved orange peel
2 1/2 cups cut citron
1 cup halved candied cherries
1 cup thick orange marmalade
1/4 cup dark molasses
1 cup chopped blanched almonds
1 cup chopped walnuts
1 1/2 teaspoon ground cloves
2 teaspoons cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
2 teaspoons allspice
1 teaspoon ginger
2 teaspoons salt
2 tablespoons brandy flavoring
2 teaspoons vanilla
1/2 cup apricot or peach nectar
2 cups butter or margarine
2 1/2 cups sugar
8 eggs
6 1/2 cups sifted all-purpose flour
1 teaspoon soda
3 teaspoons baking powder
Pit and slice dates. Cover figs with water and boil 5 minutes. Drain, dry thoroughly. Clip stems and cut figs into thin strips. Rinse raisins, drain and dry well. Slice or chop seeded raisins. Combine dried fruits, peels, citron, cherries, marmalade, molasses, nuts, spices, salt, flavorings and nectar. Blend thoroughly and let stand while preparing batter. Cream butter and sugar together thoroughly. Stir in beaten eggs. Stir together flour, soda and baking powder; add half of it to creamed mixture and beat well. Mix in fruit mixture.
Add remainder of flour and mix until thoroughly blended. Pour into one (10 inch) tube pan and one loaf pan (8 1/2 x 4 1/2 x 2 inches) that have been lined with 2 thicknesses greased brown paper. Bake in slow oven (300 degrees F) 2 /12 to 3 1/2 hours. Cool.
Wrap cakes in cloth moistened with brandy, then in waxed paper or foil. Store in cool place for 2 weeks or longer. Decorate with fruits and nuts if desired.
Makes about 8 1/2 pounds cake.
1 1/2 cups fresh California dates
1 1/2 cups dried figs
1 cup seeded raisins
2 cups golden seedless raisins
1 cup cut preserved lemon peel
1/2 cup cut preserved orange peel
2 1/2 cups cut citron
1 cup halved candied cherries
1 cup thick orange marmalade
1/4 cup dark molasses
1 cup chopped blanched almonds
1 cup chopped walnuts
1 1/2 teaspoon ground cloves
2 teaspoons cinnamon
1/2 teaspoon mace
1/2 teaspoon nutmeg
2 teaspoons allspice
1 teaspoon ginger
2 teaspoons salt
2 tablespoons brandy flavoring
2 teaspoons vanilla
1/2 cup apricot or peach nectar
2 cups butter or margarine
2 1/2 cups sugar
8 eggs
6 1/2 cups sifted all-purpose flour
1 teaspoon soda
3 teaspoons baking powder
Pit and slice dates. Cover figs with water and boil 5 minutes. Drain, dry thoroughly. Clip stems and cut figs into thin strips. Rinse raisins, drain and dry well. Slice or chop seeded raisins. Combine dried fruits, peels, citron, cherries, marmalade, molasses, nuts, spices, salt, flavorings and nectar. Blend thoroughly and let stand while preparing batter. Cream butter and sugar together thoroughly. Stir in beaten eggs. Stir together flour, soda and baking powder; add half of it to creamed mixture and beat well. Mix in fruit mixture.
Add remainder of flour and mix until thoroughly blended. Pour into one (10 inch) tube pan and one loaf pan (8 1/2 x 4 1/2 x 2 inches) that have been lined with 2 thicknesses greased brown paper. Bake in slow oven (300 degrees F) 2 /12 to 3 1/2 hours. Cool.
Wrap cakes in cloth moistened with brandy, then in waxed paper or foil. Store in cool place for 2 weeks or longer. Decorate with fruits and nuts if desired.
Makes about 8 1/2 pounds cake.
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