Ingredients
- 1 pound golden raisins
- 1 pound chopped dates
- 1/4 pound currants
- 2 cups brandy, divided
- 1/2 cup freshly squeezed orange juice
- 2 sticks unsalted, butter, softened
- 1 cup sugar
- zest of 1 orange
- 1/2 cup molasses
- 2 teaspoons vanilla
- 5 eggs room temperature
- 2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon EACH nutmeg, allspice, cloves and cinnamon
- 1/2 pound Diamond of California® pecan chips
The Steps
- Preheat oven to 350 degrees. Butter and flour a 9×5-inch loaf pan and an 8-inch ring pan OR 3 8×4 inch loaf pans. Set aside.
- In a large bowl, combine the raisins, dates and currants. Add ½ cup of the brandy and the orange juice. Cover and soak overnight, or cover lightly with plastic wrap and microwave on high for 5 minutes. If microwaving, allow to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 1 minute. Add the orange zest, molasses and vanilla and beat until combined. Add the eggs, one at a time, mixing until combined after each addition.
- Sift together the flour, salt, baking soda and spices. Slowly add to the wet ingredients, mixing on medium speed until just combined. Scrape down the sides of the bowl, then fold in the dried fruit and pecans.
- Divide the batter between the prepared pans. Bake cakes for 1 hour to 1 hour, 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in the pans, then gently remove from the pans (run a knife along the edges of the pan before attempting to remove). Allow to cool completely.
- Place the remaining brandy in a spray bottle. Spritz the tops of the cakes with the brandy, then wrap tightly in heavy duty foil. Store in a cool, dark place for 2-4 weeks, unwrapping and spritzing with the brandy every 2-3 days.
RECIPE CONTRIBUTED BY STEPHIE COOKS
