Name: Doña Carmen’s Fruit Cake (Bizcocho de Pascua)
Cuisine: puerto rican
Ingredients: 1 box (1 pound) glacé mixed fruits; 1 box (4 ounces) diced citron; ½ cup seeded white raisins; 1 package (8 ounces) chopped dates; 8 dry prunes, pitted and quartered; 1 box (4 ounces) glacé cherries; 2 large eggs; ½ cup dark Puerto Rican rum; ½ cup slivered almonds; 1½ cups brown sugar, firmly packed; ¼ teaspoon salt; ¼ teaspoon ground cloves; ¼ teaspoon ground nutmeg; 1 tablespoon baking powder; ¾ teaspoon ground cinnamon; 1¾ cups flour; ¼ pound butter

Preheat oven to 350°F. Grease with butter and flour lightly three 8½ x 4½ x 2½ inches disposable aluminum pans.

Melt butter over low heat.

In a big bowl, sift together ingredients included in B. Measure 1 cu

Doña Carmen’s Fruit Cake

Bizcocho de Pascua

Ingredients

A

Method

Part of