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 5x9" 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 275°F/135°C 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

  Uncle Dirty Dave's Archives

MMMMM