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At the Colonial House Restaurant and Bar, we're all about improvement.
Peaches, dried 1 1/2 Cup
Apricots, dried 1 1/2 Cup
Pears, dried 1 Cup
Raisins, golden 3/4 Cup
Raisins, muscat 1/2 Cup
Orange, candied 3 TBL
Bourbon 1 Cup
Flour 2 Cups
Soda, baking 1 tsp
Salt 1/2 tsp
Mace 1 1/4 tsp
Ginger 1 1/4 tsp
Cinnamon 1/8 tsp
Cashews, roasted 2 Cups
Pistachios, unsalted 2 Cups
Pear 1 each
Butter 1 Cup
Sugar 1 Cup
Eggs 4 each
Sour cream 1/2 Cup
Lemon juice 1/4 Cup
Vanilla extract 1 TBL
Coconut 3/4 Cup
Chop fruit into 1/4 pieces and macerate in bourbon 8 hours.
Peel and coarse chop pear,add to maceration.
Process 1 1/2 Cups of cashews finely. Coarse chop remaining cashews
Sift dry ingredients, add processed nuts.
Cream sugar and butter, add eggs slowly. Fold in flour mixture in 3 additions.
Alternating with sour cream. Stir in lemon juice and vanilla.
Fold in macerated fruit and coconut.
Pour into two 9 1/2 x 5 1/2 pans that have been greased an overlapped
with parchment paper.
Bake 300 degrees 1 hour rotating several times. Cakes should be firm
and slightly springy. Cool and turn out. Age 2 days in refrigeration.