Nutty date raisin cake.
1 cup chopped walnuts.
1 cup whole walnuts.
Place both in the mix chopped and whole.
1 cup chopped Brazil nuts.
1 cup of whole Brazil nuts.
2 cups of dates chopped.
1 cup rum soaked raisins that have been soaking for months in the cupboard.
1/4 cup raisin rum liquor.
2 + cups flour.
1/4 pound of room temperature soft salted butter.
No need to add extra salt.
1 cup of brown sugar.
About a 3rd cup of regular molasses not black strap.
2 teaspoons baking powder.
1 teaspoon of nutmeg.
1/2 teaspoon of ground clove..
1 teaspoon of allspice.
3 large eggs.
Mix everything together in the KitchenAid mixer and put in loaf pan and bake at 275F.
Place remaining 1 cup of Brazil nuts on top.
After an hour turn up oven to 300F for approximately an hour or an hour and 45 minutes or until a probe comes out clean.
Internal temperature around 195F.
Didn't feel like screwing around and mixing eggs sugar and butter separately.
Seems to be a waste of time.
Once it's out of the oven and cooked it'll get copious amounts of kirschwasser drizzled on top.

Wrapped cake in clean cloth and set it in cold garage overnight.
Got up this morning and poured about 2 shots of kirschwasser on top
Wrapped covered with cling wrap and wrapped cloth over it again.
I'll weigh it when I get home.
It's pretty heavy.

TBH I have never tasted kirschwasser, but I bet it's great for the purpose!

bower wrote: ↑Fri Dec 20, 2024 2:42 pm TBH I have never tasted kirschwasser, but I bet it's great for the purpose!

Lightly cherry flavored rocket fuel.
Works great in cooking and I have a shot occasionally by just sipping on it.
My first taste was in Germany years ago after dinner.

The big reveal and tasting.
I totally nailed it with flavor and texture.
Add candied citron and so on and you have fruitcake.
Needs more kirschwasser though of which I will gladly put in it.