August 29, 2017
Breads, Desserts, Cakes,
Fruit, Christmas, Entertaining, Rosh Hashanah, Oven Bake, Kosher, Non-Dairy, Vegetarian, Make it from scratch, Quick Breads, Flour more
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"Make 3 to 4 weeks in advance and let mellow in wrap. Glaze with heated apple or red currant jelly, or a sweet glaze of 2 tablespoons corn syrup with 1 tablespoon water. For a richer flavor, pour wine of brandy over cake before wrapping, or wrap in wine dampened cloths and place in a tightly covered container. Store in the fridge and serve thinly sliced. Makes 1 cake"
Heat oven to 300 degrees.
Line 9x5x3 inch loaf pans with aluminum foil and grease.
Combine all ingredients except fruits and nuts in a mixing bowl and stir till smooth.
Add in Fruits and nuts, leaving them whole.
Spread mixture evenly in pan.
Bake 1 hour and 45 minutes, or until a toothpick inserted in the center comes out clean.
If necessary, cover with aluminum foil during the last 30 minutes of baking to prevent excessive browning.
Remove from pan and cool.
Wrap in plastic wrap or foil and store in a cool place.
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