An old recipe and delightful version spiked with gumdrops.
boiling water (enough to cover)
2 cups raisins
1 cup currants
1 (16-ounce) package small gum drops (no licorice ones)
1 cup candied cherries
2 cups pitted dates, cut in half
1-1/4 cups walnuts
1 cup apple jelly
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons ground allspice
1/4 cup brandy wine or fruit juice
1-1/4 cups butter or margarine
3 cups white sugar
1 teaspoon vanilla extract
5 cups all-purpose flour
1 teaspoon baking soda
Pour boiling water over raisins and currants to cover. Let steam for 5 minutes, then drain. In a very large bowl combine currants, raisins, gum drops, candied cherries, pitted dates, jelly, spices, and brandy wine or fruit juice. Stir to blend. Cover and let stand overnight.
Grease three 8x4 inch loaf pans.
Cream the butter and the sugar together until light and creamy. Add the eggs one at a time, mixing well after each one. Stir in the vanilla.
Sift the flour and baking soda together.
Add the flour mixture alternately with the fruit mixture to the creamed mixture. Pour evenly into three loaf pans. Bake at 275 degrees F. (135 degrees C.) for 2-1/4 to 3 hours or until a toothpick inserted in the center of the loaves comes out clean.
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Copyright © 1998, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.
This page created 1998 and modified February 2007
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