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Categories:
dates figs pineapple apricots raisins currants cranberries golden raisins peels from dark rum butter white sugar brown sugar applesauce eggs vanilla flour nutmeg cinnamon baking powder salt cashews pecans
Viewed: 58 - Published at: 7 years agoIngredients
- 1/2 lb dates
- 1 lb dried figs
- 1 lb dried pineapple
- 1 lb dried apricots
- 1 lb raisins
- 1/2 lb currants
- 1 lb dried cranberries
- 1 lb golden raisins
- peels from 2 lemons and 2 oranges
- 1 c dark rum or cognac, plus additional for ripening.
- 1 c butter
- 2 c white sugar
- 2 c brown sugar
- 1/2 c applesauce
- 10 eggs
- 2 tsp vanilla
- 4 c flour
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 lb cashews
- 1/2 lb pecans
Method
- The night before (8-24 hrs):
- Chop large dried fruit to about raisin or cranberry size or your preference, chop citrus peels very fine, and mix & marinate all fruits in 1 c dark rum or cognac.
- Preheat oven to 275 F.
- Butter loaf pans, line with wax paper, butter again.
- Cream butter and sugars until fluffy.
- Add applesauce & vanilla.
- Mix in eggs two at a time, beating well after each addition.
- Mix 1 c flour with the fruit mixture.
- Sift the remaining 3 c flour with other dry ingredients, add to wet ingredients.
- Mix batter and nuts into fruits- you will notice that the batter is just barely enough to hold the fruits and nuts together.
- Fill pans nearly to the top, pressing batter down to remove any air spaces.
- Bake standard loaf pans about 3 hrs, mini loafs about 2 hrs, until top feels done.
- Let stand 1/2 hr on racks, then remove from pans and peel off paper. When completely cool, wrap each in cheesecloth soaked in rum. Put in tin or wrap tightly in foil. Age 2-4 weeks, checking weekly and re-rumming the cheesecloth if needed.
- Enjoy!!
