- 1 cup honey
- 1/3 cup Brandy
- 1 cup butter, softened
- 6 eggs
- 1 tbspn grated orange peel
- 3 1/2 cups dried figs, cut-up
- 3 1/2 cups dried apricots, sliced
- 3 1/2 cups seedless golden raisins
- 3 1/2 cups walnuts, coarsely chopped
- 2 1/2 cups all-purpose flour
- 1 tspn baking powder
- 1 tspn salt
Grease two 9x5x3-inch loaf pans. Preheat the oven to 275 degrees. In a very large bowl, cream the butter, honey, and orange peel until fluffy. Beat in the eggs, one at a time, beating well after each addition. (The batter may look slightly curdled)
Combine the flour, baking powder, and salt, and add to butter mixture, beating until smooth. Stir the fruit mixture into the batter. Divide the batter between the 2 prepared pans, and spread evenly.
Bake for 1 1/2 hours; then increase the oven temperature to 300 degrees and bake 1 hour longer, or until the cakes are golden and a pick inserted in the center comes out clean.
Let stand on wire racks for 20 minutes before turning out of the pans to cool completely on the racks. Store well-wrapped in plastic wrap or aluminum foil.
(Origin - "The Sun-Maid Cookbook" by Sun-Maid Growers of California, 1980.)