3/4 c Butter; Room Temperature 1 t Cinnamon; Ground
1 1/2 c Light Brown Sugar; Packed 1/4 t Cloves; Ground
4 ea Eggs; Lg 16 oz Dates; Pitted,Finely Chopped
1 c Cheddar; Sharp, Shredded 2 c Pecans; Chopped
3 1/2 c Unbleached Flour 4 oz Candied Cherries;Halved,1jar
1/2 t Baking Soda 2 c Raisins; Golden
1 t Salt 1 c Milk
-DECORATIONS-
4 ea Candied Pineapple Slices 12 ea Almonds; Whole Blanched
* You can make a decorative design on the top of the cake by
quartering the candied Pineapple Slices and using the whole almonds,
if desired. +++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Preheat the oven to 300 degrees F. and grease and
flour a 10-inch tube pan; set aside.
In a large bowl, beat the butter and brown sugar with an electric
mixer on medium, until well blended. Add the eggs, one at a time,
beating well after each addition. Beat in the cheddar cheese. Sift
the flour, baking soda, salt, cinnamon and cloves into a medium bowl.
In another medium bowl, combine the dates, pecans, cherries and
raisins. Add 2 Tbls of the flour mixture, tossing lightly to coat the
fruit and nuts. Alternately beat the remaining flour mixture and milk
into the butter mixture until well blended.
Stir in the floured fruit mixture by hand until distributed
throughout the batter. Turn into the prepared pan. Bake for 2 to 2
1/2 hours in the preheated oven until the cakes shrinks from the side
of the pan and the top springs back when lightly pressed. Cool for 15
minutes in the pan on a wire rack then remove from the pan. Cool
completely on the wire rack. When cool, store in a container with a
tight lid for up to 6 weeks. To serve, cut into thin slices.
Yields
20 servings