1 pound glacé cherries
1 pound glacé pineapple
1 pound raisins (preferably white)
1 pound walnuts, chopped
1 pound pecans, chopped
1 cup brandy or whiskey (or flavored syrup)
1 pound butter
1 pound powdered sugar
10 eggs separated
4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla
aluminum foil and cheesecloth for each cake
This recipe comes via Elaine Montano, a friend of my mother-in-law's. My mother-in-law has made it
every year I can remember and who knows how much longer before that. She always makes it in the loaf
pans and gives it as gifts. I suppose if you want to make a non-alcoholic version you could try one of
those flavored syrups used for flavoring coffee; I think hazelnut would be a good choice.
Soak fruits and nuts in brandy at least overnight (8-12 hours).
Cream butter and sugar, add egg yolks. Add 3 cups of flour, soda and salt. In a separate bowl, beat egg
whites then add to butter sugar mixture with the vanilla and spices. Add final cup of flour to fruit and nuts
to lightly coat, then add to batter. Pour into either a 12 cup greased tube pan or 6-8 greased loaf pans.
Put a pan with 1 1/2 cups of water in the bottom of the oven, preheat oven to 250 degrees. Bake the tube
pan for 3 hours and the loaf pans for 1- 1 1/2 hours. Remove from pans and allow to cool.
Soak the cheese cloth in additional liquor and wrap the cake(s), wrap in aluminum foil and allow to soak
for at least one week in a cool dry place.