1 1/2 cups of sugar
1 cup of margarine or vegetable shortening
2 eggs, beaten well
3 cups of all-purpose flour
1 teaspoon of salt
1 teaspoon of baking powder
1 teaspoon of baking soda
2 tablespoons of melted chocolate
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground ginger
1/2 cup of cold water
1/2 cup of honey or maple syrup
1 cup of chopped nuts or almonds, toasted
2 cups of raisins
2 cups of apricot kernels, finely chopped
1 1/2 cups of sugar
1 cup of margarine or vegetable shortening
2 eggs, beaten well
3 cups of all-purpose flour
1 teaspoon of salt
1 teaspoon of baking powder
1 teaspoon of baking soda
2 tablespoons of melted chocolate
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground ginger
1/2 cup of cold water
1/2 cup of honey or maple syrup
1 cup of chopped nuts or almonds, toasted
2 cups of raisins
2 cups of apricot kernels, finely chopped
Grease a round baking pan with a hole in the middle, 27 cm in diameter
In a large bowl, beat the sugar and margarine or vegetable shortening until well combined
Beat in the eggs one at a time, beating well after each addition
Add the remaining ingredients except for the nuts, raisins, and apricot kernels
Mix on low speed with an electric mixer until everything is well combined, scraping down the sides of the bowl as needed
Add the nuts, raisins, and apricot kernels
Mix well
Pour into the prepared pan and spread evenly
Bake in a moderate oven preheated to 170°C (340°F) for about 1 hour and 15 minutes, or until a toothpick inserted comes out clean
Remove from the oven and let cool completely
Wrap in aluminum foil
It can be stored in the refrigerator for up to 2 weeks or frozen
If desired, serve with a whipped cream made with confectioner's sugar and water.
