Walnut and Date Cake

In a large bowl, combine the walnuts, dates, and chopped cherries

Add 1/2 cup of orange or cachaça juice and mix well

Let it rest for some hours or overnight until the fruits absorb the liquid

Preheat the oven to moderate temperature (180°C)

Grease and flour two English muffin tins, about 25 cm x 12 cm

Mix the sifted flour with baking powder and nutmeg and set aside

In a large bowl, beat the butter, milk, and vanilla extract at medium speed until smooth

Add the eggs one by one, beating well after each addition

Important: if the eggs were in the refrigerator, let them come to room temperature before adding them to the mixture

Bate the dough for about 4 minutes, scraping down the sides of the bowl occasionally

Pump the dough into the beater with a spatula, until it thickens and becomes a white color

Gradually add the flour mixture, beating at low speed until well combined and uniform

Pour the dough over the fruits and mix well with a wooden spoon

Place in the prepared muffin tins and smooth the top with a spatula

Bake on the middle rack of the oven for about 1 hour and 20 minutes

Insert a toothpick near the center of the cake, and if it comes out clean, the cake is done

Remove from the oven and let cool for about 20 minutes

Soften the sides of the cake with a knife or spatula

Unmold the cake and let cool completely

In a small bowl, place a fine cloth and pour in 1/2 cup of cachaça or orange juice

Cut a large piece of aluminum foil and lay the moistened cloth over it

Place the cake in the center, with its larger base resting on the cloth

Wrap the cake in the cloth and then in the foil, folding the ends tightly

Let cool for some days in the refrigerator before serving

This cake can be stored in the refrigerator for more than 10 days due to its consistency

To serve, let come to room temperature and cut into thin slices with a knife

Make 2 cakes of 12 slices.