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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Saw this online!! taste so good in my mind! Ingredients:
1 cup dried figs, quartered |
1 cup golden raisins |
2 cups dark raisins |
1 1/2 cups dried, pitted fruit (apples, peaches, pears or apricots), chopped |
1 teaspoon nutmeg |
1 tablespoon baking powder |
1 teaspoon cinnamon |
1 teaspoon baking soda |
1 1/2 teaspoons salt |
3 cups flour |
4 eggs |
1 cup bourbon |
1 1/2 cups molasses (sorghum preferred) |
1 cup butter |
1 1/2 cups dried chopped persimmons (chopped dates may be substituted, thank goodness) |
2 cups coarsely chopped walnuts |
1/2 cup candied orange peel |
1/2 cup candied ginger |
Directions:
1. Cream butter, adding sorghum slowly until well-blended. Add eggs, one at a time, beating thoroughly. Add bourbon, beating well.
2. Combine 2 1/2 cups flour, salt, baking soda, baking powder, cinnamon and nutmeg. Blend with butter mixture.
3. Dredge fruits in remaining 1/2 cup flour. Combine fruits with nuts, orange peel and ginger. Stir into other ingredients.
4. Generously butter two 9×5-inch loaf pans and line each with a double thickness of well-buttered wax paper. Pour batter into pans.
5. Bake at 325 degrees for 1 hour. Reduce heat to 300 degrees and cover pans securely with aluminum foil. Bake 1 hour more. Remove from oven. Remove from pans when cool. Wrap in bourbon-soaked cloth and store in aluminum foil or close-fitting tin box to ripen at least one week.
6. Makes 2 cakes.
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