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3 hours
Prep: 30 minutes
Cook: 3 hours
4757 calories per serving view nutrition facts
1 cake
suggest servings
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| 1 | pound | raisins, seedless | dark |
| 1 | pound | golden raisins | |
| 2 | pounds | currants | |
| 1 | pound | citron | |
| 2 | pounds | pecans | |
| 4 1/2 | cups | flour, all-purpose | |
| 2 | teaspoons | nutmeg | |
| 1 | teaspoon | mace | |
| 1 | teaspoon | cinnamon | |
| 1 | pound | butter | |
| 1 | pound | brown sugar | |
| 12 | large | eggs | |
| 6 | ounces | orange marmalade | |
| 1/2 | cup | honey | |
| 1/2 | cup | sherry | |
| Garnish | |||
| 1 | x | candied cherry halves | |
| 1 | x | pecan halves | |
Combine raisins and currents with citron and nuts.
Sift flour with spices and resift; mix 2 cups of sifted flour mixture with the fruit and nuts.
Cream butter until soft and smooth, blend in sugar throughly, and add eggs one at a time, beating well after each egg is added.
Add marmalade, beat.
Add remaining flour mixture alternately with honey and sherry mixing well after each addition.
Stir in floured fruits and nuts, and mix well until distributed through the batter.
Pack into loaf tins lined with 2 thicknesses of waxed paper, top with candied cherries and whole pecan halves and bake at 250 F for 2-1/2 to 3 hours, depending on size of pan.
Cakes are done when they pull away from sides of pan and are firm to the touch in the center.
NOTE: Cakes wrapped and stored in a cool place are at their best after 2 or 3 weeks of aging.
| % Daily Value* | |
| Total Fat 275.0g | 423% |
| Saturated Fat 78.0g | 390% |
| Trans Fat 0.0g | |
| Cholesterol 879mg | 293% |
| Sodium 984mg | 41% |
| Total Carbohydrate 570.0g | 190% |
| Dietary Fiber 35.0g | 141% |
| Sugars 325.0g | |
| Protein 68.0g | 136% |
| Vitamin A | 85% | Vitamin C | 710% | |
| Calcium | 73% | Iron | 193% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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