See instructions below
PREPARING PANS: *************** Before you start preparing batter, prepare
pans. Except when otherwise directed, line greased pans with heavy brown
paper, so edges don’t get too brown or dry and cakes can removed from pans
easily; grease paper with shortening before pouring in batter until batter
almost fills the pan.
BAKING: ******* To help keep cake moist, place pan of water in oven below
cake. Place cake on middle rack of oven. Be sure heat can circulate around
each pan. Tester inserted in center of cake should come out clean but may
be sticky with fruit. If top of cake gets too brown before it’s done, lay
foil loosely over top.
STORING: ******** Ripening is a mellowing process in which flavors mingle.
Ripening takes from 3 to 8 weeks; the more fruit, the longer it takes. To
speed it up, before baking, mix fruit and nuts with spirit and let sit
overnight. After baking, make skewer holes in cake and pour in a small
amount of heated brandy or other spirit. Wrap cooled cakes in cheesecloth
moistened with brandy, sherry, rum or whisky. Wrap in waxed paper or
plastic wrap, then foil. Place in airtight tin and store in refrigerator or
in cool, dark place, moistening cheesecloth every 2 weeks, if necessary.
After cake ripens, it can be frozen for up to one year. Thaw in
refrigerator for 24 hours.
From
Yields
1 Servings