Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Dark Raisins
1 lb Light Raisins
2 lb Currants
1 lb Citron
2 lb Louisiana Pecans
4 1/2 c All-Purpose Flour
2 ts Nutmeg
1 ts Mace
1 ts Cinnamon
1 lb Butter
1 lb Brown Sugar
12 Eggs
6 oz Orange Marmalade
1/2 c Honey
1/2 c Sherry

--------------------------GARNISH-------------------------------
Candied Cherry Halves
Pecan Halves

Combine raisins and currents with citron and nuts. Sift flour with
spices and resift; mix 2 cups of sifted flour mixture with the fruit
and nuts. Cream butter until soft and smooth, blend in sugar
throughly, and add eggs one at a time, beating well after each egg is
added. Add marmalade, beat. Add remaining flour mixture alternately
with honey and sherry mixing well after each addition. Stir in
floured fruits and nuts, and mix well until distributed through the
batter. Pack into loaf tins lined with 2 thicknesses of waxed paper,
top with candied cherries and whole pecans halfs and bake at 250øF
for 2-1/2 to 3 hours, depending on size of pan. Cakes are done when
they pull away from sides of pan and are firm to the touch in the
center. EDITORS NOTE: Cakes wrapped and stored in a cool place are at
their best after 2 or 3 weeks of aging. Louisiana Conservationist -
November/December 1991

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