1. Combine the fruit, preserves, rum, and apricot nectar in a large glass or stainless steel bowl. Cover tightly with plastic wrap or aluminum foil and macerate at room temperature about 24 hours. 2. Place a large shallow pan on the lowest shelf of oven and fill with about 1 inch of hot water. Position second rack on the next level up. Preheat the oven to 300 F. Butter and line with brown paper two 9" x 5" x 2 3/4" loaf pans. 3. Sift together the flour, baking soda, salt, and spices, using a triple sifter. Set aside. 4. Cut the butter into 1-inch pieces and place in the large bowl of an electric mixer fitted with beaters or paddle attachment. Soften on low speed. Increase speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes. 5. Reduce mixer speed to low. Gradually add flour mixture over 30 seconds, blending until stiff batter forms. 6. In the small bowl of an electric mixer, beat the eggs on medium speed for 2 minutes, until thick and light in color. Add the brown sugar, 1 tablespoon at a time, taking 3 to 4 minutes to blend it in well. The mixture should be very thick. Blend in the vanilla. Remove the bowl from the mixer. 7. With a large wooden spoon, stir the egg mixture gradually into the flour batter, blending until smooth. Stir in the hand-chopped nuts and the macerated fruits. 8. Spoon the batter into prepared pans, smoothing surface with back of a tablespoon. Tap pan firmly to remove air pockets. Bake in the preheated oven for 1 1/2 hours. Moisture from pan of water will help keep cakes from drying out during the long baking time. 9. Measure the corn syrup into a small bowl and mix with the hot water. Five minutes before the end of the baking time, brush the top of each cake with the syrup. If you wish, remove the cake from the oven and gently press halved almonds and glaceed cherries onto surface as a garnish. Cover with another thin layer of syrup glaze and bake 5 minutes longer to set. 10. Cakes are done when they begin to come away from the sides of the pan and a toothpick inserted into the center comes out clean. Remove from oven, set the pans on cake racks, and let stand 1/2 hour. Turn the cakes onto their sides and ease them out of the pans, carefully peel off paper, and turn cakes top side up to finish cooling. continued in part 2
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|Serving Size: 1 Serving (1322g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 910 (41%)|
|Amt Per Serving||% DV|
|Total Fat 101.1g||135 %|
|Saturated Fat 31.6g||158 %|
|Monounsaturated Fat 38.3g|
|Polyunsanturated Fat 14.1g|
|Cholesterol 4230mg||1302 %|
|Sodium 2696.1mg||93 %|
|Potassium 3211.1mg||85 %|
|Total Carbohydrate 204.5g||60 %|
|Dietary Fiber 14.7g||59 %|
|Sugars, other 189.8g|
|Protein 134.7g||192 %|
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Calories per serving: 2199
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