Twelfth Night Cake

• 1 cup raisins
• 1 cup currants
• 1 cup chopped candied pineapple
• 1/2 cup chopped candied red cherries
• 3/4 cup bourbon
• 1 1/2 cups butter or margarine, softened
• 1 1/2 cups sugar
• 6 eggs
• 3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 cup ground almonds
• 1 dried pinto bean
• 1 dried black-eyed pea

1. Combine first 5 ingredients; stir well. Cover mixture; let stand overnight.
2. Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Sift flour and spices together; gradually add to creamed mixture, mixing well. Stir in almond- fruit mixture.
4. Spoon batter into a greased and waxed paper-lined 9-inch springform pan. Press bean and pea just below surface of batter.
5. Bake at 300u0b0 for 2 hours or until a wooden pick inserted in center comes out clean. Cool cake completely in pan.

raisins, currants, candied pineapple, candied red cherries, bourbon, butter, sugar, eggs, allpurpose, ground cinnamon, ground ginger, ground nutmeg, ground almonds, pinto bean, blackeyed

Taken from www.myrecipes.com/recipe/twelfth-night-cake (may not work)