2 cups of nuts or pecans, chopped (200 g)
1/2 cup of candied cherries, cut into 4 pieces (100 g)
2 cups of clear or dark raisins (360 g)
1/2 cup of orange juice
3 1/2 cups of all-purpose flour
1 1/2 teaspoons of active dry yeast
1 pinch of salt
1 teaspoon of ground nutmeg
1 1/2 cups of unsalted butter or margarine, at room temperature (360 g)
2 cups of heavy cream
1 teaspoon of vanilla extract
7 large eggs
1/2 cup of orange juice
2 cups of nuts or pecans, chopped (200 g)
1/2 cup of candied cherries, cut into 4 pieces (100 g)
2 cups of clear or dark raisins (360 g)
1/2 cup of orange juice
3 1/2 cups of all-purpose flour
1 1/2 teaspoons of active dry yeast
1 pinch of salt
1 teaspoon of ground nutmeg
1 1/2 cups of unsalted butter or margarine, at room temperature (360 g)
2 cups of heavy cream
1 teaspoon of vanilla extract
7 large eggs
1/2 cup of orange juice
Preheat the oven to moderate temperature (170°F)
Dust a 25 cm diameter ring mold with flour and butter it
In a large bowl, mix together the nuts, cherries, and raisins with orange juice
Mix well
Let it rest at room temperature for some hours or overnight
The liquid will evaporate
Mix the flour with yeast, salt, and nutmeg
Set aside
In a large mixing bowl, beat the butter or margarine with heavy cream and vanilla extract until smooth
Add eggs one at a time, beating well after each addition
Beat for 4 minutes, scraping down the sides of the bowl occasionally
The batter will thicken and turn lighter in color
Beat again, this time slowly adding the flour mixture until smooth
Pour the batter over the macerated fruits and mix well with a wooden spoon
Place in the prepared ring mold and level the surface with a spatula
Bake on the middle rack of the oven for about 1 hour and 30 minutes or until a toothpick inserted into the center comes out clean
Let it cool in the pan for 20 minutes
Release the sides and invert onto a wire rack
Let it cool completely
In a small bowl, prepare a large piece of gauze or cheesecloth with orange juice
Lay the cloth over a sheet of aluminum foil
Place the cake in the center
Wrap the first layer in cloth, then wrap in aluminum foil
Store in the refrigerator for several days or up to 24 hours, moistening the cloth occasionally with orange juice
To serve, let it come to room temperature and slice into thin pieces
