MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Nicholas Dried-Fruit Cake
Categories: Cakes, Desserts, Fruits, Booze
Yield: 25 servings

1/2 lb Butter; room temp
1 c Sugar
6 lg Eggs
1/4 c Molasses
1 1/4 c All-purpose flour
1 1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 ts Ground cardamom
1/4 ts Ground cloves
1/4 ts Ground allspice
2 2/3 c Dried apricots
2 c Pecan halves
1/2 lb Dried lightly sweetened
- pineapple
1/2 lb Dried sweetened cranberries
1/2 lb Dried cherries or
- blueberries
1/2 c Apricot jam
2 tb Orange-flavor liqueur

Lightly butter a 5" by 9" loaf pan. Line with cooking
parchment.

In a bowl with a mixer, beat 1 cup butter with sugar
until fluffy.

Beat in eggs, 1 at a time, until well blended. Beat in
molasses.

Mix flour, cinnamon, nutmeg, cardamom, cloves, and
allspice. Add to egg mixture; beat just until blended.

Set aside 6 to 8 apricots, 10 to 12 pecan halves, and 1
pineapple ring.

Cut remaining pineapple in 3/4" pieces and add to batter
along with the remaining apricots and pecans and the
cranberries and cherries. Stir until well mixed.

Scrape batter into parchment-lined pan, pressing firmly
to eliminate air pockets; spread top level.

Bake in a 275ºF/135ºC oven until cake is firm in center
when touched, about 3 hours. If it browns too rapidly,
drape with foil.

Cool in pan on rack at least 2 1/2 hours. Lift out cake;
peel off parchment.

Mix apricot jam with liqueur and brush over top of cake.
Decoratively arrange reserved apricots, pecans, and
pineapple in apricot glaze; brush more apricot jam
mixture over fruit. Wrap airtight and chill at least 1
day.

Yield: Makes 1 cake; about 25 servings

NOTES: Bake this cake at least 1 day or up to 2 months
ahead; cool and wrap in cheesecloth or a thin towel
saturated with orange-flavor liqueur. Chill airtight,
and about every 10 days, moisten cloth with more
liqueur. Serve thin slices of cake plain, with vanilla
ice cream topped with rum-plumped raisins, or with
rum-raisin ice cream. Wrap and continue to age extra
cake.

SUNSET Magazine | December 1998

RECIPE FROM: https://www.myrecipes.com

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