'250g of white raisins'
'125g of black raisins'
'250g of almonds or hazelnuts, caju'
'350g of dried apricots'
'50g of candied orange peel'
'50g of crystallized lemon peel'
'1/2 cup of brandy'
'250g of dark plums without pits'
'250g of tamarinds without pits'
'250g of açaí'
'50g of baking powder'
'250g of wheat flour'
'1 tablespoon of ground cinnamon'
'1 stick of crystallized ginger'
butter or margarine for greasing the mold
'250g of white raisins'
'125g of black raisins'
'250g of almonds or hazelnuts, caju'
'350g of dried apricots'
'50g of candied orange peel'
'50g of crystallized lemon peel'
'1/2 cup of brandy'
'250g of dark plums without pits'
'250g of tamarinds without pits'
'250g of açaí'
'50g of baking powder'
'250g of wheat flour'
'1 tablespoon of ground cinnamon'
'1 stick of crystallized ginger'
butter or margarine for greasing the mold
Mix the washed raisins with almonds or hazelnuts, apricots, dried apricots, candied orange peel, and crystallized lemon peel
Cut the dried apricots into small pieces
Place the mixture in a bowl and add brandy
Allow it to rest for one day
Pulse the dark plums and tamarinds into small pieces
Combine them with the almond mixture
Add 1/2 cup of water and stir
Let it simmer, then strain it through a sieve
Allow the liquid to cool slightly, then mix it with the baking powder
Add flour and knead well
Allow it to rise in a protected area for 30 minutes
Reserve the remaining liquid
Place all the fruits in a large bowl and carefully add the flour mixture
Add spices and mix well
The dough is sticky and crumbly
Shape one or two loaves
Place them on a greased baking sheet
Cover with aluminum foil, leaving about 3 cm of space around the loaf for it to maintain its shape
Secure the edges of the foil with a toothpick
Bake in a preheated oven at moderate temperature (170°C) for about 1 hour and 15 minutes
After 30 minutes, cover with a sheet of aluminum foil
Pinch the loaf while still hot, several times, with the reserved fruit liquid.
