Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Dark Raisins
1 lb Light Raisins
2 lb Currants
1 lb Citron
2 lb Louisiana Pecans
4 1/2 c All-Purpose Flour
2 ts Nutmeg
1 t Mace
1 t Cinnamon
1 lb Butter
1 lb Brown Sugar
12 Eggs
6 oz Orange Marmalade
1/2 c Honey
1/2 c Sherry
-----GARNISH-----
Candied Cherry Halves
Pecan Halves
Combine raisins and currents with citron and nuts.
Sift flour with spices and resift; mix 2 cups of
sifted flour mixture with the fruit and nuts. Cream
butter until soft and smooth, blend in sugar
throughly, and add eggs one at a time, beating well
after each egg is added. Add marmalade, beat. Add
remaining flour mixture alternately with honey and
sherry mixing well after each addition. Stir in
floured fruits and nuts, and mix well until
distributed through the batter. Pack into loaf tins
lined with 2 thicknesses of waxed paper, top with
candied cherries and whole pecans halfs and bake at
250°F for 2-1/2 to 3 hours, depending on size of pan.
Cakes are done when they pull away from sides of pan
and are firm to the touch in the center. EDITORS NOTE:
Cakes wrapped and stored in a cool place are at their
best after 2 or 3 weeks of aging. Louisiana
Conservationist - November/December 1991
