Desserts - Cakes, Cookies, and Brownies
Mom would make this cake occasionally but it is a little difficult to make and requires some patience since it takes about 3 hours to make and 3 weeks before serving. This recipe makes 6 or 7 layers so if you don’t want such a large cake you can half the cake recipe but still make all the topping.
4 cups all-purpose flour (sifted)
2 cups sugar
2 teaspoons baking soda
1 teaspoon each of allspice, nutmeg, cinnamon
1 cup melted butter
1 cup buttermilk
2 cups blackberry seedless jam
1 cup figs - diced fine
1 cup dates - diced fine
1 cup raisins
4 cups chopped pecans
In a large bowl, sift together the flour, sugar, baking soda, and spices. In another large bowl, whisk together the melted butter, buttermilk, eggs, and blackberry jam.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Mix in the remaining chopped fruits and nuts.
Bake in lightly greased and floured pans (Six or seven 9x1½ inch round cake pans) at 350 degrees. Bake until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Turn out of pan and allow to cool before icing.
(You might double this for the 6 layer cake)
3 cups sugar
1/2 cup butter
1/2 cup whole milk
Mix and cook like custard in a double boiler until semi-thick.
Then add to custard:
1 whole fresh coconut drained and grated (or 3 cups of grated coconut)
1 cup raisins
4 cups of chopped pecans
Put icing mixture between layers, on top, and around sides. Place cake in a closed container or wrap in a double layer of aluminum foil and put in refrigerator to chill and set for 3 weeks. If you make this cake after Thanksgiving, it should be ready by Christmas. It’s a lot of work and waiting but it’s worth it.
Copyright © Mike Perry, 2011