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2 c Granulated sugar 2 c Unsifted all-purpose flour
2 c Water 2 c Sliced natural almonds
1 c Brandy 1 t Ground cinnamon
2 c Chopped pitted dates 1/2 t Ground nutmeg
2 c Golden raisins 1/2 t Salt
2 c Dried cherries (see Note) 1/2 t Baking soda
1 1/2 c Chopped dried apricots 2 Large eggs, lightly beaten
1 c Dried cranberries (see Note) 1 T Almond extract
1/2 c (1 stick) butter Confectioners’ sugar
1. Several hours or day before baking, prepare fruit mixture: In
4-quart saucepan, combine granulated sugar, water, brandy, dates,
raisins, cherries, apricots, cranberries, and butter; heat to boiling
over medium-high heat. Reduce heat to low and cook, stirring
occasionally, 10 minutes. Remove from heat and cool completely.
(Cover and refrigerate if not using within several hours.)
2. When fruit mixture is completely cooled, heat oven to 300’F.
Grease and flour 10-inch Turk’s Head mold or tube pan. In large bowl,
combine flour, almonds, cinnamon, nutmeg, salt, and baking soda. With
large spoon, stir eggs, almond extract, and cooled fruit mixture into
flour mixture until well combined.
3. Spoon batter into prepared pan; bake 1 hour and 15 minutes or
until cake tester inserted in center comes out clean. Cool in pan on
wire rack 20 minutes; unmold onto serving plate and cool completely.
Sprinkle with confectioners’ sugar before serving.
Note: Dried cherries and dried cranberries are available by mail
order from American Spoon Foods, 1668 Clafion Ave., P.O. Box 566,
Petosky, Mich. 49770, or by calling (800) 222-5886.
Country Living/November/91 Scanned & fixed by DP and GG
Yields
24 servings
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