3 cups of chopped pecans
1 1/2 cups of maraschino cherries, cut in half
1 cup of clear raisins
1/2 cup of dark raisins
3/4 cup of all-purpose flour
3/4 cup of sugar
1/2 teaspoon of baking powder
1/2 teaspoon of salt
3 eggs
2 tablespoons of apricot liquor
1/2 cup of apricot liquor
3 cups of chopped pecans
1 1/2 cups of maraschino cherries, cut in half
1 cup of clear raisins
1/2 cup of dark raisins
3/4 cup of all-purpose flour
3/4 cup of sugar
1/2 teaspoon of baking powder
1/2 teaspoon of salt
3 eggs
2 tablespoons of apricot liquor
1/2 cup of apricot liquor
Mix the pecans with the fruits
Mix separately, the flour with the sugar, baking powder, and salt
Add to the fruit mixture and mix well
Beat the eggs until creamy
Add the 2 tablespoons of apricot liquor
Place the egg mixture over the fruit mixture and mix well
Pour into an English muffin tin, greased and floured
Bake in a slow oven (150°C) for 1 3/4 hours
Let cool and demold
Soak a cloth in 1/4 cup of apricot liquor
Wrap the cake in the cloth and then in aluminum foil paper
Place in the refrigerator for two days, re-soaking the cloth with the remaining liquor
Wrap again and store in the refrigerator.
