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A recipe I got from my great grandmother. This cake is baked directly in the glass and makes a wonderful gift!


  1. Preheat the oven to 180° C. Lightly butter the preserving jars* and set aside. Measure out all ingredients. Mix flour with baking powder, baking soda, salt and spices. Mix together the dried fruit and almonds.

  2. Using a hand mixer or stand mixer, beat the butter and sugar until the mixture is light and fluffy. Stir in the molasses first, then the eggs and alcohol or juice. Well devious. With the mixer running, add the flour and spices, beating just until combined. Now mix in the dried fruit and nuts with the rubber spatula. This makes a very dense batter, with just enough bulk to hold the fruit and nuts together. Just perfect!

  3. Divide the batter evenly among the glasses. Make sure the glasses are straight-sided and the filling is at least 3 cm below the rim of the glass. Bake for 25 minutes until the cakes are golden brown. Place on a wire rack and allow to cool for several hours before sealing the jars with rubber rings and lids. They will keep in an airtight container for several weeks.

*The glasses must be fireproof and have straight sides so that the cake comes off.


Makes 12-13 cakes in a glass, each with approx. 150 g of dough in a glass*

Preserving jars with the following dimensions are required: each 290 ml, height: approx. 55 mm, mouth: approx. 100 mm

Baking time: approx. 25 minutes


  • 250g softened butter

  • 200 grams of sugar

  • 125 ml sugar beet syrup

  • 4 eggs

  • 4 tablespoons amaretto, rum, or apple juice or juice from one unwaxed orange (after grating the peel)

  • 350 grams of flour

  • Abrasion of an untreated orange

  • 1 teaspoon Baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 1 ½ tsp ground cinnamon

  • 1 ½ teaspoons grated nutmeg

  • ½ tsp ground cloves

  • 125g raisins

  • 125 g dried apricots, chopped

  • 125 g dates, chopped

  • 125g dried cranberries

  • 125 g currants

  • 100 g slivers of almonds










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