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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup raisins |
1 cup currants |
1 cup chopped candied pineapple |
1/2 cup chopped candied red cherries |
3/4 cup bourbon |
1 1/2 cups butter or margarine, softened |
1 1/2 cups sugar |
6 eggs |
3 cups all-purpose flour |
1 teaspoon ground cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon ground nutmeg |
1 cup ground almonds |
1 dried pinto bean |
1 dried black-eyed pea |
Directions:
1. Combine first 5 ingredients; stir well. Cover mixture; let stand overnight.
2. Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Sift flour and spices together; gradually add to creamed mixture, mixing well. Stir in almond- fruit mixture.
4. Spoon batter into a greased and waxed paper-lined 9-inch springform pan. Press bean and pea just below surface of batter.
5. Bake at 300° for 2 hours or until a wooden pick inserted in center comes out clean. Cool cake completely in pan.
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