-FRUIT-
1/2 c Currants
1/2 c Figs
1/2 c Dried cherries; (chopped)
1 tb Crystallized ginger
1 c Cherry brandy
1 c Rum
–CAKE–
1/2 lb Butter
1/2 lb Brown sugar
1/2 lb Molasses
4 lg Eggs
One lemon; Juice and rind of
One orange; Juice and rind
-of
1/4 lb All propose flour
1/4 lb Cake flour
2 ts Baking powder
1 ts Allspice
1 ts Cinnamon
1 ts Nutmeg
1 ts Ginger
1/2 c Almonds; (sliced)
1 sm Carrot; (grated)
Fruit:
Mix all ingredients together and refrigerate overnight, longer if possible.
Cake:
In a blender at medium speed cream butter and sugar. Add molasses, then add
eggs, then lemon and orange juice and rinds. Sift together in separate bowl
flours, baking powder, and spices then add to blender, mix well, scraping
bowl. Add the currant and fig mixture. Add almonds and carrots. Mix well.
Add to small individual cake pans. Bake at 350 degrees for 15 to 20
minutes. Cool before removing from pan.
Yield: 18 mini loaves
Yields
1 servings
