Submitted by: Polly Sargent of New Cumberland, WV
- 4 cups mixed diced fruits and peels
- 1/2 cup pitted dates, cut up
- 1/2 cup dried apricots, cut up
- 1/2 cup dried figs, cut up
- 1-1/4 cups golden raisins
- 2 cups almonds, walnuts and pecans
- 2 cups flaked coconut
- 2 cups flour
- 1-1/2 tsp. baking powder
- 1 tsp. salt
- 1 cup shortening
- 1 cup sugar
- 1 tsp. almond flavoring
- 5 eggs
- 1/2 cup pineapple juice
- Mix first seven ingredients in a large bowl. Sift together flour, baking powder and salt; sprinkle 1/2 cup over fruit and nut mixture, mixing well.
- Cream sugar, shortening and flavoring. Add eggs, one at a time, beating well after each.
- Add dry ingredients to creamed mixture alternately with pineapple juice, beating well after each addition. Add fruit and nuts mixture and mix well. Pour into 2 large loaf pans with have been sprayed with non-stick cooking spray. Bake at 275° for 2-1/2 hours, or until done.
Notes: This is a family recipe from the 1960’s. I usually make this around Thanksgiving and age it until Christmas. I cover the cakes with cheesecloth and soak them in peach brandy (you may use any spirits of your choice). You can decorate the cakes with red and green cherries, pineapple and nuts before wrapping in cheesecloth. Finally, I put them in a covered container to age. Check periodically to see if more moisture is needed.
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