2 cups of white raisins, seeds removed
1 cup of citron, candied and chopped
1 1/2 cups of crystallized pineapple, chopped
2 cups of orange peel, candied and chopped
1 cup of pomegranate seeds, without husks and chopped
1 cup of chopped walnuts
1 cup of crystallized papaya, chopped
1/2 cup of dark raisins
flour
1 cup of butter or margarine at room temperature
2 cups of sugar
2 teaspoons of baking powder
6 eggs
1 tablespoon of lemon extract
1 cup of madeira wine or orange juice
2 cups of white raisins, seeds removed
1 cup of citron, candied and chopped
1 1/2 cups of crystallized pineapple, chopped
2 cups of orange peel, candied and chopped
1 cup of pomegranate seeds, without husks and chopped
1 cup of chopped walnuts
1 cup of crystallized papaya, chopped
1/2 cup of dark raisins
flour
1 cup of butter or margarine at room temperature
2 cups of sugar
2 teaspoons of baking powder
6 eggs
1 tablespoon of lemon extract
1 cup of madeira wine or orange juice
Preheat the oven
Grease a round cake pan, 25 cm in diameter, or an English-style cake pan with aluminum foil
In a large bowl, combine the white raisins, citron, pineapple, orange peel, pomegranate seeds, walnuts, and papaya
Mix gently, incorporating 3/4 cup of flour to cover the fruits and nuts
In another bowl, cream together the butter or margarine and sugar until light and fluffy
Add 3 cups of flour, baking powder, eggs, lemon extract, wine or orange juice, and mix until well combined, scraping down the sides of the bowl as needed
Beat on low speed for 4 minutes, then medium speed for another minute
Fold in the fruit mixture
Pour the batter into the prepared pan
Bake for about 3 hours or until a toothpick inserted comes out clean
Let cool in the pan
Remove from pan and remove aluminum foil.
