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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 8 |
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Every year, my friends offer to buy the ingredients if I'll make these. I use the mini-pans, and usually have to make at least two batches. Ingredients:
2 cups butter |
8 eggs |
5 cups flour |
1/2 teaspoon nutmeg |
1/2 teaspoon mace |
1/2 teaspoon cinnamon |
1 teaspoon almond extract |
1 1/2 lbs light raisins |
4 lbs mixed candied fruit (cherries, pineapple, etc) |
4 cups pecans |
2 cups white sugar |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 teaspoon vanilla |
1/2 cup honey |
1/2 cup brandy, plus extra for basting |
Directions:
1. Combine fruit, raisins and pecans in a bowl.
2. Stir in 1 cup flour.
3. Cream butter, sugar, spices and eggs until light.
4. Combine remaining flour, salt and baking powder.
5. Combine honey, vanilla, almond extract and brandy; blend well.
6. Alternately add flour mixture and honey mixture to the butter mixture, beating well after each addition.
7. Stir in fruit-nut mixture.
8. Spoon into pans-batter should be too stiff to pour.
9. Bake at 250ยบ for two hours, until toothpick inserted in center comes out clean.
10. While still hot, spoon 2 tablespoons of brandy over each cake.
11. When cool, cover with foil; let stand in cool place for at least two weeks; every 3 days pour one tablespoon brandy over each.
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