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. From:
Visions of Sugarplums by Mimi Sheraton.
From
Yields
2 Loaves
