preparation
Line baking pans with aluminum foil. Use two 9 x 5 x 3 loaf pans or a 10 x 4-inch tube pan or 4 pound-size coffee cans. Have nuts and fruit ready. Save some to decorate top of cake. Mix butter, sugar, eggs and flavoring in large bowl. Sift together remaining ingredients. Mix thoroughly with butter and egg mixture. Work into batter with heavy spoon or hands, the nuts and fruits. Fill pans 2/3 full with batter. Bake in slow oven (275°). Bake tube pan cake about 3 hours and smaller cakes about 2 hours. One-half hour before cake is done, brush top with honey or light corn syrup. Decorate with nuts and fruits, pressing down firmly to make them stick. Return cake to oven to finish baking. When completely cool, lift out of pan and peel off foil. Wrap cake with wine-dampened cloth. Store in airtight container in cool place for at least several weeks. This blends flavor and mellows cake. |