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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/4 cup blanched almonds, chopped |
1/4 cup orange juice |
1 cup butter, softened |
1 cup sugar |
6 eggs |
2 cups all-purpose flour, divided |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon ground cloves |
1/3 teaspoon ground nutmeg |
1/2 teaspoon ground allspice |
1/3 teaspoon ground mace |
1 cup orange juice |
4 1/3 cups raisins |
2 (8-ounce) packages chopped dates |
1 1/2 cups currants |
2 (4-ounce) packages chopped candied citron |
1 1/3 cups chopped candied pineapple |
1 1/3 cups chopped pecans |
Directions:
1. Grease four 7 1/2- x 3- x 2-inch loaf pans, and line the sides and bottom with greased heavy brown paper. Set aside.
2. Combine almonds and 1/2 cup orange juice; set aside.
3. Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. Combine 1 1/2 cups flour, cinnamon, cloves, nutmeg, allspice, and mace; add to creamed mixture alternately with 1 cup orange juice, beginning and ending with flour mixture. Mix well after each addition.
5. Dredge remaining ingredients in 1/2 cup flour; gently stir into batter. Add almond mixture, stirring well
6. Spoon batter into prepared pans. Bake at 300° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool cakes completely in pans.
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