1 c Dark honey
1 ts Powdered cinnamon
1/2 ts Nutmeg or mace
1/2 ts Powdered cloves
1/2 c Unsalted butter; softened
-(1/4 lb)
2 ts Baking soda
1 c Dark brown sugar; firmly
-packed
5 Egg yolks
4 c Flour; sifted
1/2 ts Salt
1 1/2 ts Baking powder
3/4 c Gold raisins
1/2 c Currants
1/3 c Pitted dates; chopped
3 tb Candied orange peel; chopped
1 c Walnuts or blanched almonds;
-chopped
5 Egg whites; stiffly beaten
With
1 tb Sugar
Combine honey and spices, bring to a boil, remove from heat and cool.
Cream butter with baking soda and sugar until light and fluffy. Add
egg yolks, one at a time, beating well between additions. Resift
flour with salt and baking powder. Add flour and honey to butter
mixture and stir in thoroughly. Mix in fruits and nuts. Fold in
stiffly beaten egg whites. Pour into two 7- or 8-inch loaf pans that
have been buttered and lined with buttered brown paper. Bake in
preheated 325 degree oven for 2 to 2-1/2 hours, or until a tester
comes out clean. Turn out of pans, remove paper, cool and let mellow
for 2 days before cutting. Makes 2 loaf cakes.
Yields
2 Loaves
