Yield: 1 10\" cake
|1 each||15 oz package raisins; chopped|
|1 cup||Candied pineapple; finely chopped|
|1 each||8 oz package candied cherries; finely chopped|
|8 cups||Pecans; chopped|
|4 cups||All-purpose flour; divided|
|1½ cup||Butter / margarine; softened|
|2½ teaspoon||Baking powder|
|2 teaspoons||Ground nutmeg|
|1 cup||Orange marmalade|
|\N \N||Candied cherries (optional)|
Combine first 4 ingredients; dredge with 1 cup flour, stirring to coat well. Set aside.
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.
Combine remaining 3 cups flour, baking powder, and nutmeg; add to creamed mixture alternately with bourbon, marmalade, and molasses; mix well after each addition. Stir in reserved fruit and nuts.
Heavily grease one 10-inch tube pan; line sides and bottom of pan with greased, heavy brown paper. Spoon batter into pan; bake at 275 degrees F for 3-½ to 4 hours or until done.
Cool cake completely in pan. Garnish with cherries, if desired. To store, wrap cake in cloth soaked in brandy or bourbon; wrap with plastic or waxed paper; place in a tightly covered tin.
"Dinner on the James River" _Company's Coming!_ Cookbook Southern Living/Southern Heritage 1983 Oxmoor House ISBN 0-8487-0603-X Submitted By JEFF PRUETT On 08-20-95