π We're On Holiday Break - New orders will be shipped week of January 6th π
500g dark thompson raisins 500g golden raisins 45g dried apricots 450g dried pineapple 450g dried papaya 250g cranberries 200g dried cherries 500g pecans (chopped) or use pecan pieces 500g dates (chopped) 500g candied citrus peel Β½ cup brandy (to soak the fruit) 4 cups flour 2 cups white sugar 1 lb butter 10 eggs 1 tsp EACH cloves, nutmeg, allspice, salt 1 lemon (juice & rind) 1 orange (juice & rind) ΒΎ cup grape juice ΒΌ cup brandy Β½ cup molasses
Wash the raisins and dry them well. Chop the fruit and nuts and mix them together, then add the half-cup of brandy and stir well. Allow the mixture of fruit, nuts and brandy to sit overnight. Dredge the fruit and nuts in half the total amount of flour and let stand for at least eight hours.
Preheat the oven to 250ΒΓ and grease four 5ΓΒ9 loaf pans well. Line them with waxed paper and grease well again. Cream the sugar and butter, then add eggs and mix well. Add all the remaining ingredients and combine well. Pour the batter over the floured fruit and nut mixture and combine well. Fill the pans no more than three-quarter full. Put a pan of water on the bottom rack of the oven. Let the cakes bake for an hour-and-a-half to two hours, or until a cake tester inserted into the centre of the cake comes out clean. Take the loaves out of the oven and remove them from the pans. Let the loaves cool on a cake rack until they are cold. Wrap well and refrigerate for up to a month or freeze.
Makes four loaves.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
Youβll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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