Ingredients
- 2 eggs
- 1 candied cherries
- 1,400 gr citron (chopped)
- 260 gr pecans
- 190 gr flour
- 160 gr seedless raisins (white)
- 140 gr dates opt (chopped)
- 110 gr brown sugar
- 90 ml whiskey
- 55 gr butter
- 45 gr lemon peel (grated plus)
- 45 gr orange peel (grated)
- 22 ml buttermilk
- 7 ml soda
- 3 gr cinnamon (ground)
- 2 gr nutmeg (ground)
Heat oven to 250 degrees. Cream together sugar, butter, soda, cloves, nutmeg, and cinnamon. Add beaten eggs and mix well, then add buttermilk, liquor, and one-half cup of the flour. In a separate bowl, combine fruits and pecans with the remaining one cup flour, then mix into a batter. Drop by tablespoonful (a clump about the size of a small egg) onto greased cookie sheets and bake for 35 minutes. Bake one sheet at a time; remaining batter can stand either in mixing bowl or, after being dropped, on baking sheets without loosing its quality. When done, cool, pack in shallow tin or other container, and cover with cheesecloth. Drizzle with whiskey and brandy through the chessecloth; repeat every few days. No need to refrigerate. Can be made three weeks ahead of Christmas. Can be eaten immediately after cooling. Per serving (48): 162 calories, 2 g protein, 9 g fat, 21 g carbohydrate, 17 mg cholesterol, 66 mg sodium.