| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Infood01 | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Currants |
| 1/2 | c | Figs |
| 1/2 | c | Dried cherries, chopped |
| 1 | T | Crystallized ginger |
| 1 | c | Cherry brandy |
| 1 | c | Rum |
| 1/2 | lb | Butter |
| 1/2 | lb | Brown sugar |
| 1/2 | lb | Molasses |
| 4 | Eggs | |
| One lemon, Juice and rind of | ||
| One orange, Juice and rind | ||
| of | ||
| 1/4 | lb | All propose flour |
| 1/4 | lb | Cake flour |
| 2 | t | Baking powder |
| 1 | t | Allspice |
| 1 | t | Cinnamon |
| 1 | t | Nutmeg |
| 1 | t | Ginger |
| 1/2 | c | Almonds, sliced |
| 1 | Carrot, grated |
INSTRUCTIONS
Fruit Mix all ingredients together and refrigerate overnight, longer if possible. Cake In a blender at medium speed cream butter and sugar. Add molasses, then add eggs, then lemon and orange juice and rinds. Sift together in separate bowl flours, baking powder, and spices then add to blender, mix well, scraping bowl. Add the currant and fig mixture. Add almonds and carrots. Mix well. Add to small individual cake pans. Bake at 350 degrees for 15 to 20 minutes. Cool before removing from pan. Yield: 18 mini loaves Converted by MC_Buster. NOTES : Recipe Courtesy of Cynthia Long, Pastry Chef of Soul Cafe, NYC Recipe by: IN FOOD TODAY SHOW #INL108 Converted by MM_Buster v2.0l.
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