3 cups of all-purpose flour
1 tablespoon of active dry yeast
1 cup of unsalted butter or margarine, softened
1 cup of granulated sugar
4 large eggs
1/2 cup of orange juice
1/4 cup of karo syrup
1 tablespoon of lemon juice
1 cup of maraschino cherries, pitted and halved
2 1/4 cups of crystallized fruit, chopped
1 cup of clear raisins, seedless
1 cup of chopped nuts or hazelnuts
decorative gum balls (optional)
3 cups of all-purpose flour
1 tablespoon of active dry yeast
1 cup of unsalted butter or margarine, softened
1 cup of granulated sugar
4 large eggs
1/2 cup of orange juice
1/4 cup of karo syrup
1 tablespoon of lemon juice
1 cup of maraschino cherries, pitted and halved
2 1/4 cups of crystallized fruit, chopped
1 cup of clear raisins, seedless
1 cup of chopped nuts or hazelnuts
decorative gum balls (optional)
Grease a 23.5 cm diameter cake pan with butter or cooking spray
Mix the flour and yeast in a bowl; set aside
Beat the butter or margarine until creamy, then add the granulated sugar and beat well
Add the eggs one at a time, beating well after each addition
In a separate bowl, mix the orange juice, karo syrup, and lemon juice
Alternate adding the egg mixture and flour mixture to the butter mixture; beat well
Add the cherries, crystallized fruit, raisins, and nuts; mix until combined
Pour the batter into the prepared cake pan and bake in a preheated oven at 150°C for about 70 minutes or until done
Let cool completely before removing from pan
Wrap the cooled cake in a damp cloth soaked with vodka, white wine, or orange juice
Wrap again with aluminum foil and refrigerate for 1 week
To serve, unwrap and decorate with prepared gum balls by rolling each one with a rolling pin to shape into flowers and leaves
If needed, attach with toothpicks
Serves 6-8 people.
