4 c All purpose flour
2 ts Nutmeg
2 ts Cinnamon
1 ts Baking soda
1 ts Ground cloves
1 ts Brandy extract and/or
1/4 c Brandy
1 c Sweet shredded coconut
1 c Golden brown sugar
1 c Dark old fashioned brown
-sugar
1 lb Unsalted butter
3/4 c Pineapple wedges
3/4 c Mixed fruit
3/4 c Lexia raisins
3/4 c Thompson raisins
3/4 c Golden raisins
3/4 c Chopped dates
3/4 c Chopped pecans
3/4 c Sliced blanched almonds
3/4 c Chopped walnuts
1/2 c Citron peel
1/2 c Orange and lemon peel
1/2 c Assorted melon cubes
1/2 c Glace cherries
1/2 c Green cherries
1/2 c Currants
1/2 c Blackstrap molasses
1/2 c Pure apple juice
12 Egg yolks
12 Egg whites
Mix fruit with 2 cups flour assortment. Heat oven to 275 degrees. line with
wax paper and filth 6 loaf pans 8" x 4 1/2" X 2 1/2" rich. Beat butter and
brown sugar until fluffy. Mix in egg yolks. Then mix in alternately just
until smooth remaining flour assortment, juice and molasses. Turn into a large
container and stir in fruit mix by mitt. beat egg whites until soft peaks
are formed and fold in to assortment.
Bake for some 2 hours. yields 6 loaves Wrap well in baffle. Can add
brandy or rum at intervals.
Decorations: Pineapple rings, maraschino cherries,pecans and or walnut
halves marzipan, etcetera...
From Ambrosia Natural foods recipe as posted in the Toronto Adept.
Yields
1 Servings
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