Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 Cups Butter Or Margarine -- Softened
2 1/2 Cups Brown Sugar
5 Eggs
3 1/2 Cups All-Purpose Flour
1 1/4 Teaspoons Baking Powder
1 Teaspoon Salt
2 Teaspoons Cinnamon
1/4 Teaspoon Cloves
1 10-Ounce Jar Currant Jelly
1/2 Cup Orange Juice
1 Tablespoon Grated Orange Peel
1 1/4 Cups Seedless Raisins
1 Cup Candied Red Cherries -- Topped
1 1/2 Cups Chopped Walnuts
1 6-Ounce Pkg Dried Apricots, Chopped
1/2 Cup Pitted Dates, Chopped |
Preparation:
Place butter, brown sugar, and eggs in bowl. Attach bowl and flat beater. Turn to speed 4 and beat 2 minutes. Stop and scrape bowl.
Sift flour, baking powder, salt, cinnamon, and cloves together; set aside. Combine jelly, orange peel together in a small bowl. Turn to speed 2 and add flour mixture in 3 parts, alternating with the jellymixture; mix 15 seconds after each addition. Repeat until all ingredients are used. Reduce to stir sped and quickly add raisins, cherries, walnuts, apricots, and dates, mixing just until blended.
Pour batter into three 8 1/2x4 1/2x2 1/2-inch loaf pans which have been lined with several thicknesses of wax paper. Bake at 300 F for 2 hours. Cool in pans. When cool, wrap cakes well and store 2 to 3 weeks to mellow flavor |
