1 c Dried prunes; (pitted)
2 c Chopped pecans
1 c Dried apricots
2 c All-purpose flour
1/4 c Honey
1 ts Salt
1/4 c Sherry
1 ts Cinnamon
1 c Figs
1 c Dried peaches
1 c Light raisins
1/2 ts Nutmeg
1 c Dark raisins
1/4 ts Allspice
1 c Currants
1/4 ts Ground cloves
4 oz Diced citron
1/4 ts Baking soda
4 oz Diced orange peel
1 c Soft butter ****
4 oz Diced lemon peel
1 1/4 c Brown sugar
1 c Chopped dates
4 Eggs
8 oz Candied pineapple; diced
4 oz Diced candied cherries
Pecan halves; pineapple
-rings and cherry halves for
-decoration
*** Must be butter no substitutions
Lightly grease and flour a 10-inch tube pan. Preheat oven to 275 degrees
Fahrenheit. Finely chop prunes, apricots, and figs place in a medium
saucepan. Cover with water; simmer, covered, 10 minutes. Drain; cool.
Combine prunes, apricots, figs, currants, light and dark raisins with honey
and sherry in a medium saucepan, bring to boiling point. Remove from heat,
cover and set aside. In a very large bowl combine citron, lemon peel,
orange peel, cubed pineapple, dates, cherries, and pecans. Set mixture
aside. Sift flour with salt cinnamon, nutmeg, allspice, cloves, and baking
soda. Set aside. In a large bowl, cream butter at medium speed until light,
gradually add sugar beating until light and fluffy. Add eggs one at a time
beating after each addition; then beat until light and fluffy. At low speed
blend in flour mixture until just combined. Add batter, along with prune
mixture to fruits and nuts. With hands mix until fruits and nuts are
distributed throughout the batter. Spoon batter into prepared pan; packing
lightly; bake 4 hours, or until cake tester comes clean. Cool completely in
pan on wire rack. Decorate and place cake in a large piece of cheesecloth
soaked in sherry. Wrap cake completely, store in airtight container in
refrigerator and every 5 days sprinkle cake with more sherry. ThePoet102
Yields
1 Servings