|1 cup||Halved or coarsely chopped pitted dates (8 oz.)|
|1 cup||Golden raisins|
|1 cup||Candied cherries* (10 oz.) or-|
|1 cup||Candied cranberries**|
|1 cup||Candied pineapple wedges*** (about 10 oz.)|
|1 cup||Dried apricot halves (8 oz.) cut in two|
|1 cup||Dried peaches (8 oz.) cut in 1/2" chunks|
|⅔ cup||Dried pears (6 oz.) cut in 1/2" chunks|
|⅔ cup||Diced candied orange peel preferably homemade****|
|2 cups||All-purpose flour|
|1½ teaspoon||Baking powder|
|¼ teaspoon||Ground mace|
|½ cup||Orange-flavored liqueur***** (about 6 oz.)|
|½ cup||Light figs ( 4 oz.) stemmed, cut in thirds or-|
|½ cup||Cut-up pitted prunes (4 oz.) cut in thirds|
|1 tablespoon||Grated lemon zest lightly packed|
|¼ cup||Strained fresh orange juice|
|½ cup||Cointreau or other|
|2 cups||Walnut halves (abt. 9 oz.)|
|1½ cup||Unblanched almonds (8 oz.) toasted******|
|1½ cup||Hazelnuts (abt. 6 oz.) toasted and skinned******|
|1½ teaspoon||Vanilla extract|
|¼ teaspoon||Almond extract (scant)|
|1 cup||Sugar (up to 2/3 c.)|
FRUITS AND NUTS
FOR BRUSHING THE CAKE
*See Candied Sour Cherries recipe.
**See Imogene Wolcott's Candied Cranberries recipe.
***See Candied Pineapple recipe.
****See Candied Orange Peel recipe.
*****Grand Marnier, Triple Sec, etc.
******To toast almonds and to toast and skin hazelnuts: Preheat oven to 350 F. Spread measured nuts separately on jelly-roll or pizza pans and bake them, stirring and turning them every 2 or 3 minutes, until they smell toasty and a nut, broken open, is pale gold, about 10 minutes; be careful not to let the nuts over-brown. Cool the nuts, then rub the hazelnuts in a towel until as much as possible of the brown skin has flaked off; it isn't important to remove every bit.
Butter two 8-cup, 9" loaf pans (or a 12", 16-cup "pullman" loaf pan) and line them with baking parchment or brown paper, cutting paper to extend ½ to 1" above the pan rim. Butter the lining paper.
Combine in a very large mixing bowl all the candied and dried fruits and the grated lemon zest. Add orange juice and the ½ c.
orange-flavored liqueur; mix everything thoroughly, breaking up any clumps of fruit. Let the mixture stand for at least an hour or for up to 3 hours, mixing it occasionally so the liquid is evenly absorbed.
Add walnuts, almonds and hazelnuts; mix them well with the fruit.
Preheat oven to 300 F.
Sift together the flour, baking powder, salt and mace. Sift the mixture over the fruits and nuts and mix them thoroughly (this is done fastest and best with a pair of clean hands.) Beat eggs until they are well combined, then beat in the vanilla and almond extracts. Continuing to beat, add sugar gradually and beat until the mixture is pale and thick. Pour the egg batter over the floured fruit and nuts; mix them together gently but thoroughly (again, using your hands is recommended). Be sure the fruit and nuts are not clumped together; each piece should be lightly coated with batter.
From "Fancy Pantry" by Helen Witty. New York: Workman Publishing Company, Inc., 1986. ISBN 0-89480-037-X. Pp. 236-238. Posted by Cathy Harned. From: Cathy Harned Date: 09-24-94
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