- 1 cup golden raisins
- 1 cup red raisins
- 1 small orange, rind finely chopped
- 1 cup brandy
- 2 sticks butter, softened
- 2 cups light brown sugar
- 3 eggs, at room temperature
- 4 cups all-purpose flour
- 1 teaspoon allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup finely chopped dried pineapple
- 2 cup chopped raw pecans
Preheat oven to 250 degrees F.
Combine raisins and orange rind in a microwaveable bowl and pour over the brandy. Microwave for 2 minutes then let it sit while you prepare the batter.
With an electric mixer, cream the butter and sugar until light and fluffy. Beat in eggs 1 at a time.
Whisk together the dry ingredients until homogenous, then fold in the dry ingredients.
Grease 2 (8 by 4-inch loaf pans and line the bottom with a piece of waxed paper. Spoon the batter into the pan. Bake 3 hours. Let cool and remove from pan. Poke holes with a large skewer all over the cake.
Soak a large piece of cheese cloth in the reserved brandy. Wrap cooled cake in cheesecloth, place in large plastic bag and store in a cool, dry place.
It is awesome served with vanilla ice cream.
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