Categories: Cakes - Frosting - Icing
Ingredients
- 1 box (15 oz.) golden raisins
- 1 pkg. (16 oz.) pitted prunes
- 1 pkg. (8 oz.) dried apricots
- 1 pkg. (8 oz.) candied mixed fruit
- 1 cup amaretto liqueur (divided)
- 1 1/2 cups (3 sticks) butter
- 2 cups (firmly packed) brown sugar
- 6 large eggs
- 3 cups flour
- 1 Tbsp. ground cinnamon
- 2 tsp. salt
- 1 tsp. nutmeg
- 1 tsp. allspice
- 3 large ripe bananas, mashed
- 2 cups walnut halves
Directions
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Place raisins in a large mixing bowl. Cut prunes and apricots in fourths. Mix all fruit with 1/2 cup amaretto and let stand overnight at room temperature.
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Beat butter until light and fluffy. Add brown sugar gradually mixing well. Add eggs, one at a time, mixing well after each. Combine flour and spices. Add to butter mixture alternately with bananas. Stir in fruits and nuts.
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Blend and divide into three well-greased 8 × 4 1/2 loaf pans. Bake in preheated 250 degrees oven for 2 1/2 to 3 hours until lightly golden. Cool 10 minutes in pan. Remove from pan to cool completely. Pour remaining amaretto slowly over cakes. Wrap in foil and refrigerate for at least one week before slicing.