Holiday Fruit Cake
|All purpose flour||1 1⁄4 Liter (5 Cups)|
|Baking powder||10 Milliliter (2 Teaspoon)|
|Ground cinnamon||5 Milliliter (1 Teaspoon)|
|Ground mace||5 Milliliter (1 Teaspoon)|
|Ground nutmeg||2 Milliliter (1/2 Teaspoon)|
|Condensed chicken broth||1 Can (10 oz) (284 Milliliter)|
|Packed brown sugar||500 Milliliter|
|Butter/Margarine||375 Milliliter, softened|
|Vanilla extract||15 Milliliter (1 Tablespoon)|
|Chopped pitted dates||500 Milliliter|
|Chopped pecans||625 Milliliter|
|Shredded coconut||500 Milliliter|
|Chopped candied fruit||250 Milliliter, cut in half|
|Candied cherries||1⁄4 Cup (4 tbs)|
|Pecan halves||1⁄4 Cup (4 tbs)|
Preheat oven to 160°C (325°F).
Grease 2 loaf pans 23 x 13 x 7 cm (9 x 5 x 3 inches).
In large bowl, sift 1 L (4 cups) flour, baking powder, cinnamon, mace and nutmeg.
Add broth, sugar and butter.
Beat at medium speed of electric mixer for 2 minutes, scraping bowl often.
Add eggs and vanilla; beat 2 minutes more, scraping bowl often.
Toss dates and raisins with remaining flour; stir into batter.
Add chopped pecans, coconut and candied fruit.
Pour into loaf pans.
Bake 1 hour 45 minutes or until done.
Remove from pans; cool.
If desired, heat orange marmalade; spoon over cakes.
Arrange cherries and pecan halves on top.