2 cups of tamarind, seedless, cut into four pieces (400g)
1 1/2 cups of chopped nuts (150g)
3/4 cup of white raisins (120g)
3/4 cup of crystallized ginger, finely chopped (120g)
1/2 cup of black raisins (80g)
1/2 cup of orange peel
2 tablespoons of grated orange rind
1 tablespoon of grated lemon rind
1 cup of all-purpose flour (120g)
1 1/2 teaspoons of active dry yeast
1/2 teaspoon of ground nutmeg
1/2 teaspoon of allspice
1/2 teaspoon of whole cloves
1/2 cup of unsalted butter, at room temperature (100g)
1 cup of confectioner's sugar, sifted (180g)
2 large eggs, at room temperature
2 cups of tamarind, seedless, cut into four pieces (400g)
1 1/2 cups of chopped nuts (150g)
3/4 cup of white raisins (120g)
3/4 cup of crystallized ginger, finely chopped (120g)
1/2 cup of black raisins (80g)
1/2 cup of orange peel
2 tablespoons of grated orange rind
1 tablespoon of grated lemon rind
1 cup of all-purpose flour (120g)
1 1/2 teaspoons of active dry yeast
1/2 teaspoon of ground nutmeg
1/2 teaspoon of allspice
1/2 teaspoon of whole cloves
1/2 cup of unsalted butter, at room temperature (100g)
1 cup of confectioner's sugar, sifted (180g)
2 large eggs, at room temperature
In a large bowl, combine the first eight ingredients and let it sit for 2 hours at room temperature, stirring occasionally
Preheat the oven to 350°F (moderate)
Generously grease two 9.5x20cm loaf pans
Line the bottom with parchment paper, also greased with butter
Dust with all-purpose flour and remove excess
Sift the flour with yeast, nutmeg, allspice, and whole cloves. Reserve
In a mixer bowl, beat the butter with the confectioner's sugar until light and fluffy
Add the eggs one at a time, beating well after each addition
Combine the dry ingredients and wet ingredients with the liquid
Divide the batter into two prepared loaf pans
Bake for 40 minutes or until a toothpick inserted in the center comes out clean
Let it cool for 15 minutes before removing from pan
Wait for it to cool completely, then wrap the loaves in plastic wrap and aluminum foil
Store in a cool place for five days before serving
Yields two cakes of 650g (10 slices each)
267 calories per slice.
