2 cups of pecans separated into halves
1 3/4 cup of peanuts separated into halves
1 1/2 cup of crystallized fruits cut into pieces
1 1/2 cup of white raisins
1 package (240g) of carob-free tamarinds
1 1/2 cup of crystallized cherries
1 can of condensed milk
2 cups of pecans separated into halves
1 3/4 cup of peanuts separated into halves
1 1/2 cup of crystallized fruits cut into pieces
1 1/2 cup of white raisins
1 package (240g) of carob-free tamarinds
1 1/2 cup of crystallized cherries
1 can of condensed milk
Place, in a large bowl, the nuts, fruits, and condensed milk
Mix well
Line three English-sized cake pans (19 x 8.5 cm) with aluminum foil
Mold the fruit mixture into the prepared pans
Bake in a slow oven (150°C) for about 45 minutes
Let it cool down
Remove from pans
Wrap in aluminum foil and refrigerate
This cake can be stored for several weeks or up to one year
It yields three cakes
NOTE: If you prefer, bake the cakes in buttered and floured muffin tins at 150°C for about 25 minutes.
