Combine raisins and currents with citron and nuts.
Sift flour with spices and resift; mix 2 cups of sifted flour mixture with the
fruit and nuts.
Cream butter until soft and smooth, blend in sugar thoroughly, and add eggs one
at a time, beating well after each egg is added.
Add marmalade, beat.
flour mixture alternately with honey and sherry mixing well after each addition.
Stir in floured fruits and nuts, and mix well until distributed through the batter.
Pack into loaf tins lined with 2 thicknesses of wax paper, top with candied cherries
and whole pecans halves and bake at 250 degrees F for 2 1/2 to 3 hours, depending
on size of pan. Cakes are done when they pull away from sides of pan and are firm to the touch
in the center.
Editor's note: Cakes wrapped and stored in a cool place are at their best after
2 or 3 weeks of aging.
Posted by Cookin' Mom at Recipe Goldmine 11/14/2001 5:00 pm.