Recipe - Island Chicken With Pineapple Salsa

FRUIT
One half cup Currants
One half cup Figs
One half cup Dried cherries; (chopped)
1 tablespoon Crystallized ginger
1 cup Cherry brandy
1 cup Rum

CAKE
One half pound Butter
One half pound Brown sugar
One half pound Molasses
4 lg Eggs
One lemon; Juice and rind of
One orange; Juice and rind
of
One fourth pound All propose flour
One fourth pound Cake flour
2 teaspoon Baking powder
1 teaspoon Allspice
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ginger
One half cup Almonds; ( cut or sliced up )
1 small Carrot; (grated)

Fruit:

Mix all ingredients together and refrigerate overnight, longer if possible.

Cake:

In a blender at medium speed cream butter and sugar. Add molasses, then add
eggs, then lemon and orange juice and rinds. Sift together in separate bowl
flours, baking powder, and spices then add to blender, mix well, scraping
bowl. Add the currant and fig mixture. Add almonds and carrots. Mix well.
Add to small individual cake pans. Bake at 350 degrees for 15 to 20
minutes. Cool before removing from pan.

Yield: 18 mini loaves

Converted by MC_Buster.

NOTES : Recipe Courtesy of Cynthia Long, Pastry Chef of Soul Cafe, NYC

Recipe by: IN FOOD TODAY SHOW #INL108

Converted by MM_Buster v2.0l.