|
Ingredients:
2 1/2 pounds white and dark raisins, mixed
1/2 pound dried figs
1/2 pound candied cherries
1/2 pound candied pineapple
1 pound citron
2 1/2 pounds Brazil nuts
1/2 pound blanched almonds
1/2 pound pecan halves
1/2 pound black walnuts
4 cups flour
2 cups butter
2 cups sugar
12 eggs
1 tablespoon each: nutmeg, cloves,
cinnamon, allspice
2 tablespoons baking chocolate, grated
1 cup grape jelly
1 cup grape juice
1 cup bourbon whiskey
|
Directions:
Cut the fruit and nuts into large pieces and coat them with
some of the flour. Cream the butter and sugar then add
the eggs one at a time, beating well after each addition. Add
the rest of the flour along with the fruit, nuts, spices
and flavorings: chocolate, grape jelly, grape juice and bourbon
whiskey. Mix well by hand. Line a 10-inch tube pan with
wax paper or parchment. Grease and flour on top of the paper.
Pour the mixture into the pan and press down to eliminate
any air pockets. Place into a large steamer, cover and
bring the water to a rolling boil. Lower the heat and steam for
about 4 1/2 hours. Preheat the oven to 250 degrees and
bake the cake for another hour. Allow to cool completely. Remove
from the pan and wrap carefully in cheesecloth soaked in
a little more bourbon and then wrap again in aluminum foil.
Note: The
cake can be unwrapped and doused with a little more whiskey
each month, then rewrapped. |