Ingredients
- 8 ounces (2 cups) walnut halves
- 8 ounces (2 cups) pecan halves
- ½ pound shelled whole brazil nuts (1 1/2 cups)
- 16 ounces pitted dates
- 1 box (15 ounces) dried apricots
- 12 pitted prunes, halves
- 4 ounces mixed candied fruits
- ½ cup raisins
- 1 ½ jars (8 ounces each) maraschino cherries, drained (1 cup)
- 1 ½ cups sifted unbleached flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 6 eggs
- 1 cup sugar
- 2 teaspoons vanilla
- ¾ cup brandy
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Nutritional Information
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Nutritional analysis per serving (18 servings)
585 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 12 grams polyunsaturated fat; 78 grams carbohydrates; 7 grams dietary fiber; 58 grams sugars; 9 grams protein; 62 milligrams cholesterol; 184 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
One 6-pound cake
Preparation
- Preheat oven to 300 degrees.
- Grease the bottom and sides of an 8-cup souffle dish or a 9 by 5 by 3 inch loaf pan. Line with brown paper; grease paper.
- Combine walnuts, pecans, brazil nuts, dates, apricots, prunes, candied fruits, raisins and cherries in large bowl.
- Sift flour, baking powder and salt over nuts and fruits. Toss lightly until well coated.
- Beat eggs, sugar and vanilla in a medium-size bowl with electric mixer until fluffy and light. Pour over nut mixture. Stir gently to combine.
- Fill prepared dish or pan, pressing cake mixture firmly so it will hold its shape after baking.
- Bake for one hour and 45 minutes. (If fruits are browning too quickly, cover with buttered foil). Remove cake to wire rack.
- Spoon 1/4 cup brandy over cake. Let stand one hour. Invert; peel off paper; turn right side up; let stand on wire rack until cooled completely. Place wire rack in shallow pan; spoon remaining 1/2 cup brandy over cake.
- To store: Wrap in cheesecloth that has been soaked in brandy. Wrap in heavy duty foil or store in tightly covered container. If cheesecloth dries out, dip in brandy and rewrap cake.
- If you don’t have time to soak the cake for a month, it will still be good.
2 hours 25 minutes
Dining and Cooking