Mixture
2 cups all-purpose flour
1 teaspoon active dry yeast
1 1/4 cups chopped pecans
1 cup plus 2 tablespoons unsalted butter, softened
4 large eggs
Refrigerated Filling
7 1/2 cups dark raisins
3 cups golden raisins
100g chopped apricots
100g candied orange peel
100g chopped almonds
400g confectioners' sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 pinch of salt
1 1/2 cups dark rum
1 1/2 cups heavy cream
Fruity Whipped Cream Flavor to taste
Cream Cheese Frosting
1 cup cream cheese softened
2 tablespoons unsalted butter, softened
4 tablespoons powdered sugar
Mixture
2 cups all-purpose flour
1 teaspoon active dry yeast
1 1/4 cups chopped pecans
1 cup plus 2 tablespoons unsalted butter, softened
4 large eggs
Refrigerated Filling
7 1/2 cups dark raisins
3 cups golden raisins
100g chopped apricots
100g candied orange peel
100g chopped almonds
400g confectioners' sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 pinch of salt
1 1/2 cups dark rum
1 1/2 cups heavy cream
Fruity Whipped Cream Flavor to taste
Cream Cheese Frosting
1 cup cream cheese softened
2 tablespoons unsalted butter, softened
4 tablespoons powdered sugar
Mix the filling ingredients and cook over low heat for 15 minutes
Let cool
Refrigerate overnight in a covered bowl
Batter: Whisk together flour, yeast, pecans, and butter until creamy
Add eggs one at a time, whisking well after each addition
Combine with cooled filling and mix well
Pour into a prepared loaf pan lined with parchment paper and bake in a preheated oven
Frosting: Soak the cream cheese mixture in water
Use half of the frosting to glaze the cake
Dress with dried cranberries and almonds, then drizzle with the remaining frosting.
