1 cup black plums, pitted
1 cup clear raisins, seedless
1 cup candied pineapple, diced
1 cup candied orange peel, diced
1 cup candied cherries, pitted
1 cup chopped nuts (walnuts or pecans)
2 1/2 cups all-purpose flour
2 teaspoons active dry yeast
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups buttermilk
3/4 cup vegetable oil
6 large eggs
1/2 cup pineapple or orange juice
rum (optional)
1 cup black plums, pitted
1 cup clear raisins, seedless
1 cup candied pineapple, diced
1 cup candied orange peel, diced
1 cup candied cherries, pitted
1 cup chopped nuts (walnuts or pecans)
2 1/2 cups all-purpose flour
2 teaspoons active dry yeast
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups buttermilk
3/4 cup vegetable oil
6 large eggs
1/2 cup pineapple or orange juice
rum (optional)
Mix the fruits with nuts and flour
Sift together remaining flour, yeast, salt, cinnamon, and cloves
Set aside
Beat the buttermilk with vegetable oil
Add eggs one at a time, beating well after each addition
Alternate adding the flour mixture and fruit juice to the wet ingredients
Pour over candied fruits and nuts, mixing well
Place in loaf pans lined with parchment paper or aluminum foil, leaving room for expansion
Bake in a slow oven (120°F) for 2-3 hours, or until cake is firm and clean when tested with a toothpick
(For a moist cake, place a pan of water on the bottom rack of the oven.) Let the cakes rest for about 20 minutes
Remove from pans
Wrap in a damp cloth with rum, then wrap in aluminum foil
Store in refrigerator
If the cloth becomes too dry, re-moisten with rum
Can be stored for up to 2 months.
