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1 lb. Butter
1 lb. Brown Sugar
4 Eggs
1 c. Coffee (strong)
1 c. Syrup (White Karo)
4 c. Flour (divided)
1 tsp. Soda
1 tsp. Salt
1 tsp. Baking Powder
1 tsp. Each Cinnamon, Nutmeg, Allspice
1 c. Candied Figs
1 1/2 lb. Pecans (coarsely chopped)
1 lb. Dates (coarsely chopped)
1 lb. Candied Cherries (coarsely chopped)
1 lb. Candied Pineapple (coarsely chopped)
1 lb. Mixed Candied Fruit *
Cream butter and sugar in a very large bowl. Beat in eggs one at a time. Beat in coffee and syrup.
Mix flour, soda, salt, baking powder and spices together. Use 1/2 the flour mixture to dredge the pecans, dates and candied fruit in. Beat the remaining flour mixture into the creamed mixture until all flour is incorporated. Stir in figs. Next, mix the fruit into the cake mixture and mix by hand until all fruit are coated with batter
Bake at 250° for approximately 1 hour 45 minutes. Put a pan of water on the bottom shelf of the oven. This keeps cakes from becoming dry. This recipe makes approximately 12 pounds of batter. I like to use 6 - 2 pound aluminum loaf pans to bake the cakes in. Remember the more dense the batter is, the longer they will have to cook.
*Note: Instead of using mixed fruit, I sometimes use; 4 oz. Candied Orange Peel, 4 oz. Candied Lemon Peel, 4 oz. Citron, and 4 oz. Candied Ginger. |
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