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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This is a recipe that I have been making for Christmas since 1980. It is now a tradition of mine and it wouldn't be Christmas without it. It is fabulous with a cream liqueur. Ingredients:
chopped candied pineapple - 1 cup |
raisins - 1 cup |
red candied cherries, halved - 1 cup |
coffee flavored liqueur - 1/2 cup |
butter or margarine - 3/4 cup |
sugar - 1 cup |
egg yolks - 6 |
unsweetened chocolate,melted and cooled - (4) 1 oz. squares |
all purpose flour - 2 cups |
baking powder - 1 tsp |
coarsely chopped walnuts - 3 cups |
egg whites - 6 |
sugar - 1/2 cup |
Directions:
1. Combine pineapple, raisins, cherries and the half cup of liqueur.
2. Cover and let stand several hours or overnight at room temperature.
3. Drain fruit, reserving liqueur.
4. Measure liqueur and if necessary add enough to make 1/3 cup.
5. Set fruit and liqueur mixture aside.
6. Line bottoms of 2 greased 9x 5 x 3 loaf pans with brown paper.
7. Grease top of paper.
8. Cream butter or margarine and the 1 cup of sugar.
9. Beat in egg yolks one at a time, beating well after each addition.
10. Beat in cooled chocolate.
11. Stir together flour and baking powder.
12. Add to creamed mixture alternately with reserved liqueur mixture, mixing well.
13. Stir in fruits and nuts.
14. Wash beaters thoroughly.
15. Beat egg whites to soft peaks.
16. Gradually add the half cup sugar, beating to stiff peaks.
17. Fold about one fourth of the egg whites into batter.
18. Then fold in remaining whites.
19. Turn into prepared pans.
20. Bake at 300 degrees F for 1 hour 10 minutes to 1 hour 15 minutes.
21. Cool in pans 10 minutes, remove to wire rack.
22. Spoon 1/4 cup coffee flavored liqueur or creme de cacao over each loaf.
23. (Use about 2 tablespoons for small loaves)
24. Cool thoroughly.
25. Wrap loaves individually in liqueur-soaked cheesecloth.
26. Overwrap in foil and store in a cool place for at least one week.
27. Sprinkle with additional liqueur once.
28. Makes 2 large loaves
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