MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: St. Nicholas Dried-Fruit Cake
Categories: Cakes, Desserts, Fruits, Booze
     Yield: 25 Servings

   1/2 lb Butter; room temp
     1 c  Sugar
     6 lg Eggs
   1/4 c  Molasses
 1 1/4 c  All-purpose flour
 1 1/2 ts Ground cinnamon
   1/2 ts Ground nutmeg
   1/2 ts Ground cardamom
   1/4 ts Ground cloves
   1/4 ts Ground allspice
 2 2/3 c  Dried apricots
     2 c  Pecan halves
   1/2 lb Dried lightly sweetened
          - pineapple
   1/2 lb Dried sweetened cranberries
   1/2 lb Dried cherries or
          - blueberries
   1/2 c  Apricot jam
     2 tb Orange-flavor liqueur

 Lightly butter a 5x9" loaf pan. Line with cooking
 parchment.

 In a bowl with a mixer, beat 1 cup butter with sugar
 until fluffy.

 Beat in eggs, 1 at a time, until well blended. Beat in
 molasses.

 Mix flour, cinnamon, nutmeg, cardamom, cloves, and
 allspice. Add to egg mixture; beat just until blended.

 Set aside 6 to 8 apricots, 10 to 12 pecan halves, and 1
 pineapple ring.

 Cut remaining pineapple in 3/4" pieces and add to batter
 along with the remaining apricots and pecans and the
 cranberries and cherries. Stir until well mixed.

 Scrape batter into parchment-lined pan, pressing firmly
 to eliminate air pockets; spread top level.

 Bake in a 275 F/135 C oven until cake is firm in center
 when touched, about 3 hours. If it browns too rapidly,
 drape with foil.

 Cool in pan on rack at least 2 1/2 hours. Lift out cake;
 peel off parchment.

 Mix apricot jam with liqueur and brush over top of cake.
 Decoratively arrange reserved apricots, pecans, and
 pineapple in apricot glaze; brush more apricot jam
 mixture over fruit. Wrap airtight and chill at least 1
 day.

 Yield: Makes 1 cake; about 25 servings

 NOTES: Bake this cake at least 1 day or up to 2 months
 ahead; cool and wrap in cheesecloth or a thin towel
 saturated with orange-flavor liqueur. Chill airtight,
 and about every 10 days, moisten cloth with more
 liqueur. Serve thin slices of cake plain, with vanilla
 ice cream topped with rum-plumped raisins, or with
 rum-raisin ice cream. Wrap and continue to age extra
 cake.

 SUNSET Magazine | December 1998

 RECIPE FROM: https://www.myrecipes.com

 Uncle Dirty Dave's Archives

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