One of my all-time favorite cakes for the holidays. Prepare months ahead for the best flavor in time for Christmas.
INGREDIENTS:
Set A:
1 1/2 cups raisins
1 1/2 cups glazed fruits
1 cup walnuts or pecans, chopped
3/4 cup cherries, halved
1/2 cup brandy or rum
Set B:
2 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 Tbsp. cinnamon powder
1 tsp. nutmeg powder
1 tsp. allspice powder
1/4 tsp. clove powder
1 tsp. salt
Set C:
2/3 cup palm oil
1 cup brown sugar
2 whole eggs
4 Tbsp. molasses
1 cup pineapple or orange juice
1 tsp. vanilla extract
Topping:
2 to 3 Tbsps. all-purpose flour, for dusting Whole green and red cherries, as needed Walnuts or pecans, as needed
Glaze:
1 cup rum or brandy
3/4 cup corn syrup
3/4 cup brandy, for soaking Corn syrup, for brushing
PROCEDURE:
A. Soak fruits and nuts in liquor for an hour or overnight to plump up. Drain off excess liquid and set aside.
B. Sift Set B ingredients into a bowl and blend everything before mixing in the drained dried fruits and nuts.
C. In a bowl, combine Set C ingredients and mix until frothy and sugar is dissolved. Add in the Set A mixture and mix until just combined.
D. Divide into two greased round or loaf pans and dust with flour and arrange on top with whole and candied cherries, then bake. To check doneness, insert a toothpick to check if it comes out clean. After baking, pour over the liquor and glaze with corn syrup before storing.