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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: St. Nicholas Dried-Fruit Cake   
    Categories: Cakes, Desserts, Fruits, Booze   
         Yield: 25 Servings   
       
       1/2 lb Butter; room temp   
         1 c  Sugar   
         6 lg Eggs   
       1/4 c  Molasses   
     1 1/4 c  All-purpose flour   
     1 1/2 ts Ground cinnamon   
       1/2 ts Ground nutmeg   
       1/2 ts Ground cardamom   
       1/4 ts Ground cloves   
       1/4 ts Ground allspice   
     2 2/3 c  Dried apricots   
         2 c  Pecan halves   
       1/2 lb Dried lightly sweetened   
              - pineapple   
       1/2 lb Dried sweetened cranberries   
       1/2 lb Dried cherries or   
              - blueberries   
       1/2 c  Apricot jam   
         2 tb Orange-flavor liqueur   
       
     Lightly butter a 5" by 9" loaf pan. Line with cooking   
     parchment.   
        
     In a bowl with a mixer, beat 1 cup butter with sugar   
     until fluffy.   
        
     Beat in eggs, 1 at a time, until well blended. Beat in   
     molasses.   
        
     Mix flour, cinnamon, nutmeg, cardamom, cloves, and   
     allspice. Add to egg mixture; beat just until blended.   
        
     Set aside 6 to 8 apricots, 10 to 12 pecan halves, and 1   
     pineapple ring.   
        
     Cut remaining pineapple in 3/4" pieces and add to batter   
     along with the remaining apricots and pecans and the   
     cranberries and cherries. Stir until well mixed.   
        
     Scrape batter into parchment-lined pan, pressing firmly   
     to eliminate air pockets; spread top level.   
        
     Bake in a 275oF/135oC oven until cake is firm in center   
     when touched, about 3 hours. If it browns too rapidly,   
     drape with foil.   
        
     Cool in pan on rack at least 2 1/2 hours. Lift out cake;   
     peel off parchment.   
        
     Mix apricot jam with liqueur and brush over top of cake.   
     Decoratively arrange reserved apricots, pecans, and   
     pineapple in apricot glaze; brush more apricot jam   
     mixture over fruit. Wrap airtight and chill at least 1   
     day.   
        
     Yield: Makes 1 cake; about 25 servings   
        
     NOTES: Bake this cake at least 1 day or up to 2 months   
     ahead; cool and wrap in cheesecloth or a thin towel   
     saturated with orange-flavor liqueur. Chill airtight,   
     and about every 10 days, moisten cloth with more   
     liqueur. Serve thin slices of cake plain, with vanilla   
     ice cream topped with rum-plumped raisins, or with   
     rum-raisin ice cream. Wrap and continue to age extra   
     cake.   
        
     SUNSET Magazine | December 1998   
        
     RECIPE FROM: https://www.myrecipes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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