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16 servings
suggest servings
| 1 | pound | raisins, seedless | seedless dark |
| 1 | pound | raisins, seedless | seedless, golden |
| 1 | pound | currants | |
| 1/2 | pound | candied cherries | |
| 1/2 | pound | mixed candied peel | |
| 1/2 | pound | prunes | pitted |
| 1/2 | pound | dates | |
| 1 | pound | almonds | skin removed |
| 1/2 | teaspoon | salt | |
| 1/2 | pint | rum | dark Barbadian |
| 1 | bottle | stout beer | eg. Guiness® |
| 1 | cup | port wine | |
| 1 | pound | butter | sweet |
| 1/4 | pound | butter | irish style |
| 1/2 | pound | sugar | |
| 12 | large | eggs | seperated |
| 1 | pound | cake flour | |
| 1/2 | teaspoon | salt | |
| 1 | teaspoon | baking powder | |
| 1 1/2 | teaspoons | cinnamon | ground |
| 1 1/2 | teaspoons | allspice | ground |
| 1/4 | teaspoon | nutmeg | fresh ground |
| 1/4 | teaspoon | cloves | ground |
| 1/4 | teaspoon | mace | ground |
| 1/2 | pint | molasses | |
| 1 | lime | lime | fresh, juice of |
| 1 | tablespoon | lime zest | grated |
| 1 | teaspoon | almond extract | |
| 1 | teaspoon | essence |
Wash raisins and currents, add cherries, mixed peel, prunes, dates and almonds. Mix together and grind in a food processor. Place in a clay crock and soak in rum, stout and wine for a mininum of one week. (May soak as long as a year. Add more rum and stir occasionally if you do).
Cream the sugars and butter until light and fluffy, beat in egg yolks from the separated eggs, and add essences.
In a separate container sift together the flour, baking powder, spices and salt. Place the steeped fruit mixture into a large mixing bowl, stir in molasses. Add butter mixture to fruit mixture and then add dry ingredient gradually to the wet mixture, stirring well after each addition. Fold in beaten egg whites and lime juice.
Spoon the mixture into cake pans which have been lined well with greaseproof paper. Place a pan of boiling water on the bottom shelf of a 325 degree, and place pans with cake on top shelf.
Bake for approximately 2 hours or until tester comes out clean.
Cool in pan before removing. When completely cool, place in an airtight plastic container.
This cake will last for as much as a year without refrigeration. Pour rum or wine over cake from time to time to keep it moist. If you prefer to refrigerate, may slice and warm before serving.
| % Daily Value* | |
| Total Fat 48.0g | 73% |
| Saturated Fat 21.0g | 103% |
| Trans Fat 0.0g | |
| Cholesterol 235mg | 78% |
| Sodium 413mg | 17% |
| Total Carbohydrate 118.0g | 39% |
| Dietary Fiber 9.0g | 35% |
| Sugars 69.0g | |
| Protein 16.0g | 32% |
| Vitamin A | 25% | Vitamin C | 89% | |
| Calcium | 18% | Iron | 33% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Pepper is the dried berry of Piper nigrum. This vine which can grow up to ten feet tall is indigenous to India and Asia. Pepper is actually berries that are picked about nine months after flowering. ...
I think quinoa is an excellent gain, it can absorb any flavor you add into, fantastic taste, and I used fresh green and red chiles, they were really spicy but very tasty, but you don't love spicy, you should reduce the amount of the chiles.
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