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2 cups coconut

2 cups raisins
1 cup dates, cut in pieces
2 cups figs, cut in pieces, or any other dried fruit
1 cup candied cherries, red and green
1 cup blanched almonds
21/2 cups all­purpose flour
2 tsp. baking powder
1 cup butter
2 cups white sugar
4 eggs
1 cup milk

In a large bowl, mix the fruits and the nuts in 1/2 cup of flour. Cream the butter with the sugar in a very large bowl. Add the eggs and mix till smooth and the sugar is melted. Sift the rest of the flour and add baking powder. Add to first mixture, alternating with milk. Add the fruits and mix well. Pour in a large cake pan covered with greased wax paper. In the oven, put the cake pan in a dish of water (to steam the cake) and bake at 250 F 21/2­3 hours. Remove the water dish and return the cake to the oven at 325 F for another 1­11/2 hours. Let the cake cool before storing. This cake can be frozen, and it can be baked in early fall.

Submitted by Marjolaine Lemay, Charlottetown